Salsa Shrimp & Avocado Salad

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Campbell's Kitchen
Nutrition per serving    (USDA % daily values)
CAL
485
FAT
52%
CHOL
71%
SOD
46%

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Ingredients for 4 servings

2 tablespoons canola oil

1 pound uncooked shrimp (26-30 count), peeled and deveined

1 jar (16 ounces) PaceĀ® 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

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