Honolulu Seafood Salad Recipe
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) |
Nutrition Facts
Serving size: Complete recipe
Calories 1835 Calories from Fat 513
% Daily Value*
Total Fat 60 g92.9%
Saturated Fat 13.9 g69.7%
Trans Fat 0.1 g
Cholesterol 347.8 mg115.9%
Sodium 1991.3 mg83%
Total Carbohydrates 250 g83.2%
Dietary Fiber 28 g112.1%
Sugars 89.4 g
Protein 86 g172.2%
Vitamin A 69.1% Vitamin C 94.6%
Calcium 18.8% Iron 33.3%
*Based on a 2000 Calorie diet
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.
Chef
