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Honolulu Seafood Salad

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  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)

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: 
Main Dish

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2214 Calories from Fat 985

% Daily Value*

Total Fat 115 g176.9%

Saturated Fat 21.1 g105.4%

Trans Fat 0.1 g

Cholesterol 428.2 mg142.7%

Sodium 1385.4 mg57.7%

Total Carbohydrates 224 g74.8%

Dietary Fiber 30.8 g123%

Sugars 67 g

Protein 89 g178.4%

Vitamin A 70.3% Vitamin C 95.1%

Calcium 21.6% Iron 41.5%

*Based on a 2000 Calorie diet

Honolulu Seafood Salad Recipe