Pico De Gallo Shrimp and Avocado Salad

Pico De Gallo Shrimp and Avocado Salad


(4 votes) 4 4

Here's a light and flavorful salad that makes a perfect dinner on the day before Thanksgiving!

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Bradenton, FL


  • 2 Tbs. canola oil
  • 1 lb. extra large shrimp, peeled and deveined
  • 1 16 oz. jar PaceĀ® Pico De Gallo
  • 8 C. mixed salad greens
  • 1 medium ripe avocado, peeled, seeded and sliced (about 1/2 C.)
  • Ranch salad dressing

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Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the shrimp and heat until they're cooked through, stirring often. Pour off any oil. Add 1 cup pico de gallo and toss to coat. Divide the salad greens among 4 bowls. Spoon the shrimp mixture over the greens and top with the avocado slices. Serve with the dressing and the remaining pico de gallo.

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