Salsa Shrimp & Avocado Salad

Campbell's Salsa Shrimp & Avocado Salad Recipe

This robust and refreshing salad features sautéed shrimp tossed with garden pepper salsa and served on a salad of mixed greens and avocado slices.  Ranch dressing adds just the right amount of creamy coolness to the dish.

At a glance

Prep

10 min.

Total

20 min.

Serves

4

Servings: 3 cups each

Cook: 10 min.

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What You'll Need

2 tablespoons canola oil
1 pound uncooked shrimp (26-30 count), peeled and deveined
1 jar (16 ounces) Pace® Garden Pepper Restaurant Style Salsa
8 cups mixed salad greens
1 medium ripe avocado, peeled, pitted and sliced (about 1/2 cup)
Ranch salad dressing

How to Make It

  • 1

    Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the shrimp and cook until cooked through, stirring often. Pour off any oil. Add 1 cup salsa 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 salsa.

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Recipe Nutritional Information

Made With

Pace Garden Pepper Restaurant Style Salsa

calories

273

totalfat

15g

saturatedfat

2g

cholesterol

173mg

sodium

1309mg

totalcarbohydrate

13g

dietaryfiber

5g

protein

20g

vitamina

28%DV

vitaminc

24%DV

calcium

6%DV

iron

19%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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RID#50491

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