| |
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
|
|
|
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
|
|