Honolulu Seafood Salad
|Medium noodles||6 Ounce|
|Avocado||1 Medium, halved, seeded, and peeled|
|Lemon juice||1 Tablespoon|
|Canned pineapple chunks||15 1⁄2 Ounce, drained|
|Canned crabmeat||7 Ounce, drained, flaked, and cartilage removed|
|Canned shrimp||4 1⁄2 Ounce, rinsed and drained|
|Salad dressing/Mayonnaise||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Sliced green onion||3 Tablespoon|
|Chili sauce||2 Tablespoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Bottled hot pepper sauce||1 Dash|
|Broken pecans||1⁄4 Cup (4 tbs)|
Cook noodles according to package directions.
Immediately drain in a colander.
Rinse with cold water; drain, Slice avocado crosswise; brush with lemon juice to prevent darkening.
In a mixing bowl combine the cooked noodles, avocado slices, pineapple chunks, crab meat, and shrimp.
For dressing, stir together salad dressing or mayonnaise, sour cream, sliced green onion, chili sauce, Worcestershire sauce, dry mustard, and bottled hot pepper sauce.
Spoon dressing over the seafood mixture; toss gently to coat.
Cover and chill in the refrigerator for at least 2 hours.
Serve on individual lettuce lined plates.
Sprinkle each serving with broken pecans.