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Asian Shrimp and Avocado Salad




Source of Recipe


Source: McCormick®


List of Ingredients




1 package (3 ounces) ramen noodle soup mix, any flavor

2 large avocados, peeled and coarsely chopped

2 tablespoons lime juice

3 small green onions, sliced

1/2 cup sour cream

1 tablespoon McCormick® Gourmet Collection™ Wasabi Powder

3/4 teaspoon salt

1 pound cooked shrimp, peeled and coarsely chopped

1 napa cabbage or Chinese cabbage, shredded (1 head romaine lettuce, shredded, may be substituted.)

1 small salad cucumber, diced

4 plum tomatoes, each cut into thin wedges



Recipe



Remove flavor packet from soup mix and reserve for another use. Bake noodles in a shallow pan at 350 degrees 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.