1 medium ripe avocado, peeled, seeded and sliced (about 1/2 cup)
Ranch salad dressing
Instructions
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.
Originally Submitted
2/25/2011
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