To make the dressing: add the olive oil, lemon juice, garlic, honey and salt to a small bowl and whisk to emulsify.
To make the salad: in 4 1-quart Mason jars, layer the remaining ingredients in the following order, evenly distributing them between the jars: dressing, shrimp, celery, bell pepper, cucumber, avocado, kale and parsley.
When you’re ready to eat, turn the jar over and shake to distribute the dressing. Serve in individual-size salad dishes.
Optional: add a few raw walnuts or other nuts, chopped green olives or pickled beets.