Honolulu Seafood Salad Recipe
Servings: 6
Ingredients
- 1 (6 ounce.) pkg. med. noodles
- 1 med. avocado, halved, seeded and peeled
- Lemon juice
- 1 (15 1/2 ounce.) can pineapple chunks, liquid removed
- 1 (7 ounce.) can crab meat, liquid removed, flaked and cartilage removed
- 1 (4 1/2 ounce.) can shrimp, rinsed and liquid removed
- 1/2 c. salad dressing or possibly mayonnaise
- 1/4 c. dairy lowfat sour cream
- 3 tbsp. sliced green onion
- 2 tbsp. chili sauce
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon dry mustard
- Dash bottled warm pepper sauce
- Lettuce leaves
- 1/4 c. broken pecans
Directions
- Cook noodles according to package directions. Immediately drain in a colander. Rinse with cool 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 possibly mayonnaise, lowfat sour cream, sliced green onion, chili sauce, Worcestershire sauce, dry mustard and bottled warm pepper sauce. Spoon dressing over the seafood mix; toss gently to coat. Cover and refrigeratein the refrigerator for at least 2 hrs. Serve on individual lettuce-lined plates. Sprinkle each serving with broken pecans. Makes 4 main dish servings.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 6 servings | |
| Calories 347 | |
| Calories from Fat 108 | 31% |
| Total Fat 12.28g | 15% |
| Saturated Fat 2.25g | 9% |
| Trans Fat 0.04g | |
| Cholesterol 77mg | 26% |
| Sodium 541mg | 23% |
| Potassium 369mg | 11% |
| Total Carbs 49.41g | 13% |
| Dietary Fiber 2.8g | 9% |
| Sugars 18.21g | 12% |
| Protein 11.07g | 18% |
