Total Time
Prep 10 mins
Cook 10 mins

I used those short twisty looking egg noodles for the salad, because they were very cheap and affordable. You can make this ahead of time, but I find the avocado turns brown if it's not sprinkled with lemon juice, and I found lemon juice doesn't really go with this salad, taste wise.

Ingredients Nutrition


  1. Combine first five ingredients in a large bowl.
  2. In a smaller bowl, combine the remaining ingredients to create a dressing.
  3. Thoroughly combine the salad with the dressing, before serving at room temperature. Be careful to get the bottom of the salad coated with the dressing, as that is a difficult part for me.


Most Helpful

This salad will be on my summer meal rotation so it was a contest keeper here! The salad made generous portions. The horseradish I used was so strong it was the only note at first, but after chilling everything blended & was terrific. My avocado was ripe so melded into the creamy dressing. The crunch from the water chestnuts added a highlight too. I think additional veggies would add color & only add to the awesome salad. Thank you for your entry & good luck in the contest!

Susie D May 30, 2012

This was my favorite recipe of all! I used elbow macaroni and replaced the water chestnuts with finely diced celery. I made the rest as directed and it was terrific! This will be made often in my house. Thanks for the great recipe. Good luck in the contest.

CJAY May 30, 2012

I really liked this summer salad though i used tuna fish in broth instead of crab meat due to my allergy. But the recipe was so appealing that i could not resist trying it. It came out wonderfully! I will make this over and over again as it is a really nice summer dish. Thank you for this great recipe and good luck at the contest. It was my favorite this year.

Iceland May 28, 2012

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