Pico de Gallo Shrimp and Avocado Salad

1. 1

   Heat the oil in a 12-inch nonstick skillet over medium-high heat.

2. 2

   Add the shrimp and cook until they're cooked through, stirring often.

3. 3

   Pour off any oil.

4. 4

   Add 1 cup pico de gallo and toss to coat.

5. 5

   Divide the salad greens among 4 bowls.

6. 6

   Spoon the shrimp mixture over the greens and top with the avocado.

7. 7

   Serve with the dressing and remaining pico de gallo.Nutritional Values per Serving using Pace Pico de Gallo: Vitamin A 39%DV, Vitamin C 40%DV, Calcium 9%DV, Iron 25%DV

* Per serving · 4 servings · Values may vary.

No additional tips available.