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