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Honolulu Seafood Salad

fast.cook's picture
Ingredients
  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
  Lettuce leaves 1
  Broken pecans 1⁄4 Cup (4 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Interest: 
Quick

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