Asian Shrimp and Avocado Salad Recipe #380631
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!
by Manami
40 min | 20 min prep
12 (1 cup) servings
- 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
- Preheat oven to 350°F
- Remove flavor packet from soup mix and reserve for another use.
- Bake noodles in shallow pan 20 minutes or until golden brown; remove from oven & set aside.
- Mash avocado and lime juice with fork in medium bowl.
- Stir in green onions, sour cream, wasabi powder and salt until blended.
- Toss shrimp, cabbage and cucumber in large bowl.
- Place on large serving platter.
- Top with avocado dressing; sprinkle with noodles.
- Arrange tomato wedges around salad.
- Serve with pita wedges or tortilla chips & enjoy!
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5 stars