Pico De Gallo Shrimp and Avocado Salad Recipe

Bring all of the best flavors of summer together with this Pico de Gallo shrimp and avocado salad recipe.

May 2018

  • You can use any of your favorite salad dressing to top of this recipe.
    Photo by Pixabay/ PENEBAR

Yield: 4 servings

This recipe originally ran in the August 2008 edition of Heart of the Home.


• 2 tablespoons canola oil
• 1 pound extra large shrimp, peeled and deveined
• 1 jar (16 oz.) pico de gallo salsa, divided
• 8 cups bite-size pieces mixed salad greens
• 1 medium ripe avocado, peeled, seeded and sliced
• Ranch salad dressing


1. Heat oil in a 12-inch nonstick skillet over medium-­high heat. Add shrimp and cook until cooked through, stirring often. Pour off any excess oil. Add 1 cup salsa and toss to coat.

2. Divide salad greens among 4 bowls. Spoon shrimp mixture over salad greens and top with avocado slices. Serve with dressing and remaining salsa.

More summer recipes:

Grilled Chicken Salad Recipe
Lime Vinaigrette Recipe
Salsa Verde Grilled Steak Salad Recipe

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