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Nutrition Facts
Serving Size 1 (1 cup) servings 144g Recipe makes 12 (1 cup) servings) The following items or measurements are not included below: wasabi powder 1 head napa cabbage
Calories 162
Calories from Fat 86		(53%)
Amount Per Serving		%DV
	Total Fat 9.6g	14%
	Saturated Fat 2.8g	13%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 77mg		25%
Sodium 321mg		13%
Potassium 369mg		10%
Total Carbohydrate 10.5g		3%
	Dietary Fiber 3.1g	12%
	Sugars 1.3g
Protein 10.0g		20%
how is this calculated?

Asian Shrimp and Avocado Salad

Recipe #380631 | 40 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Manami
Jul 7, 2009

Crisp Napa Cabbage leaves are tossed with shrimp and cucumber, then, topped with wasabi-avocado dressing. Baked ramen noodles make a crispy topping. Recipe developed by McCromick by Southern Living Cookbook School. There is enough of this colorful salad for entertaining!

12 (1 cup) servings (change servings and units)

Ingredients

3 ounces ramen noodles, any flavor (1 package)
2 large avocados, peeled and coarsely chopped
2 tablespoons lime juice (the real thing, please!)
3 small green onions, sliced
1/2 cup sour cream
1 tablespoon wasabi powder
3/4 teaspoon salt
1 lb cooked shrimp, peeled and coarsely chopped
1 head napa cabbage, Chinese cabbage or romaine lettuce, shredded
1 small cucumber, diced
4 plum tomatoes, each cut into thin wedges

Directions

1
Preheat oven to 350°F
2
Remove flavor packet from soup mix and reserve for another use.
3
Bake noodles in shallow pan 20 minutes or until golden brown; remove from oven & set aside.
4
Mash avocado and lime juice with fork in medium bowl.
5
Stir in green onions, sour cream, wasabi powder and salt until blended.
6
Toss shrimp, cabbage and cucumber in large bowl.
7
Place on large serving platter.
8
Top with avocado dressing; sprinkle with noodles.
9
Arrange tomato wedges around salad.
10
Serve with pita wedges or tortilla chips & enjoy!