Pico De Gallo Shrimp and Avocado Salad Recipe

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4 servings SERVINGS


  • 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


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