Here is a light and flavorful shrimp and avocado salad that makes a perfect dinner on the day before Thanksgiving!
How To Make Pico De Gallo Shrimp and Avocado Salad
This Pico De Gallo Shrimp and Avocado Salad recipe is best paired with Pace® Pico De Gallo for a tasty and irresistible meal.
Prep:
5 mins
Cook:
15 mins
Total:
20 mins
Ingredients
- 2 tbsp canola oil
- 1 lb shrimp, peeled and deveined
- 16 oz Pace® Pico De Gallo
- 3 cups mixed salad greens
- 1 avocado, (about ½ cup) medium ripe, peeled, seeded and sliced
- ranch salad dressing
Instructions
- Heat the oil in a 12-inch nonstick skillet over medium-high heat.
- Add the shrimp and heat until they are cooked through, stirring often. Season with salt and ground black pepper.
- Add the pico de gallo and mix until combined.
- On a salad plate, place the mixed green salad then top ith the shrimp.
- Add the avocado slices and the pico de Gallo. Serve together with the dressing and serve!
Nutrition
- Sugar: 7g
- :
- Calcium: 10mg
- Calories: 182kcal
- Carbohydrates: 16g
- Fat: 14g
- Fiber: 3g
- Iron: 1mg
- Monounsaturated Fat: 9g
- Polyunsaturated Fat: 3g
- Potassium: 295mg
- Protein: 1g
- Saturated Fat: 2g
- Sodium: 543mg
- Trans Fat: 1g
- Vitamin A: 769IU
- Vitamin C: 16mg
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