Avocado
Salad
with
Asian
Shrimp
-
makes
10
Preparation:
20
minutes,
-
cook
time:
20
minutes
3
ounces
ramen
noodle
soup
mix,
any
flavor
2
large
avocados,
peeled
and
coarsely
chopped
2
tbsp
lime
juice
3
small
green
onions,
sliced
1/2
cup
sour
cream
1
tbsp
Wasabi
powder
3/4
tsp
salt
1
pound
cooked
shrimp,
peeled
and
coarsely
chopped
1
napa
cabbage
or
Chinese
cabbage,
shredded
1
small
salad
cucumber,
diced
4
plum
tomatoes,
each
cut
into
thin
wedges
Remove
flavor
packet
from
soup
mix
and
reserve
for
another
use.
Bake
noodles
in
a
shallow
pan
at
350°F
20
minutes
or
until
golden
brown.
Remove
from
oven
and
set
aside.
Mash
avocado
and
lime
juice
with
a
fork.
Stir
in
green
onions,
sour
cream,
wasabi
powder
and
salt
until
blended.
Toss
together
shrimp,
cabbage,
and
cucumber;
place
on
a
large
serving
platter.
Top
with
avocado
dressing;
sprinkle
with
noodles.
Arrange
tomato
wedges
around
salad.
Serve
with
pita
wedges
or
tortilla
chips.
Submitted By (Miki)
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