Looking for a new salad recipe to mix up your menu? Try our Pico de Gallo Shrimp and Avocado Salad made with Pace® Mild Chunky Salsa. Extra large shrimp, cherry tomato, corn, avocados, and ranch dressing finish off the salad for the perfect blend of flavors.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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|vegetable oil||0 1/4 cups|
|ranch dressing||34 oz.||1 qt.|
|mixed salad greens||36 oz.||2 1/4 gallons|
|avocado||42 oz.||6 ea.|
|cherry tomatoes||30 oz.||1 1/2 qt.|
|frozen whole kernel corn||36 oz.||1 1/2 qt.|
|1. In large container or resealable bag, mix shrimp with 1 qt. Pico de Gallo, toss well and cover; refrigerate 1-2 hours before cooking, mixing occasionally, during marinating time.
2. Remove shrimp from marinade and discard marinade.
3. Heat oil in large rondo or deep-sided skillet over medium-high heat; add shrimp and sauté 2-3 minutes until just barely cooked through. Remove from heat, drain and discard oil.
4. Toss shrimp with 2 cups reserved Pico de Gallo and coat well. Reserve.
|5. For Pico Ranch Dressing: In bowl combine 2 cups remaining Pico de Gallo with ranch dressing; mix well. Cover and refrigerate until ready to use.|
|6. To Serve: For each serving, place 1 1/2 cups salad into bottom of a chilled salad plate. Top with 4 oz. shrimp. Place 1/4 cup (several slices) avocado around salad. Sprinkle top with 1/4 cup tomato halves and 1/4 cup corn kernels. Serve each salad drizzled with 1/4 cup Pico Ranch dressing.|