Layered BBQ Shrimp Salad

GD Star Rating
  • 4
  • 15 min


  • 4 wide-mouth half pint (237 mL) mason jars
  • 1 pkg. (14.4 oz. / 408 g) DOLE® Chop Chop BBQ Ranch Salade Kit
  • 1 large tomato, chopped
  • 1 medium cucumber, peeled and chopped
  • 16 shrimp, cooked, peeled and deveined
  • 1 lime, juiced, plus additional wedges for garnish
  • 1 avocado, peeled, pitted and diced
  • Salt and ground black pepper, to taste


  • Remove dressing and tortilla strip packets from Salade Kit.
  • Place layer of salad in each jar.  Drizzle with dressing. Top salad with layer of chopped tomato and cucumber; season with salt and pepper, to taste.
  • Chop 12 shrimp; reserve 4 for garnish. Divide chopped shrimp between jars. Squeeze lime juice over each; season with salt and pepper, to taste. Top with chopped avocado and additional lime juice.
  • Layer remaining salad in each jar; drizzle with additional dressing. Garnish salads with tortilla strips, 1 lime wedge and reserved whole shrimp.