Thu, May 24 2012
Nico's Shrimp and Avocado Salad
A great summer recipe that is quick and easy to make.
Ingredients
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
Nutrition Information
Serving Size 1 (180g)
Recipe makes 4 servings
Calories 162
Calories from Fat 54 (33%)
Amount Per Serving %DV
Total Fat 6.1g 9%
Saturated Fat 3.4g 16%
Monounsaturated Fat 1.5g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 104mg 34%
Sodium 483mg 20%
Potassium 350mg 10%
Total Carbohydrate 10.9g 3%
Dietary Fiber 0.8g 3%
Sugars 4.8g
Protein 16.0g 31%
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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.
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