Pico de Gallo Shrimp & Avocado Salad

Total Time: 30 minutes
Serves: 4
Pico de Gallo Shrimp & Avocado Salad
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  • 2 tbsp. canola oil
  • 1 lb. extra large shrimp, peeled and deveined
  • 1 jar (16 ounces) Pico De Gallo
  • 8 cups mixed salad greens
  • 1 medium ripe avocado, peeled, pitted and sliced (about 1/2 cup)
  • Prepared ranch salad dressing


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