Asian Shrimp and Avocado Salad

Crisp Napa Cabbage leaves are tossed with shrimp and cucumber, then, topped with wasabi-avocado dressing. Baked ramen noodles make a crispy topping.;) Recipe developed by McCromick by Southern Living Cookbook School. There is enough of this colorful salad for entertaining!

• Ready In: 40 mins
• Yields: 12 (1 cup) servings

Ingredients

• 3  ounces  ramen noodles, any flavor (1 package)
• 2  large avocados, peeled and coarsely chopped
• 2  tablespoons lime juice (the real thing, please!)
• 3  small green onions, sliced
• 1⁄2 cup sour cream
• 1  tablespoon wasabi powder
• 3⁄4 teaspoon salt
• 1  lb  cooked shrimp, peeled and coarsely chopped
• 1  head napa cabbage, Chinese cabbage or 1  head romaine lettuce, shredded
• 1  small cucumber, diced
• 4  plum tomatoes, each cut into thin wedges

Directions

1. Preheat oven to 350°F
2. Remove flavor packet from soup mix and reserve for another use.
3. Bake noodles in shallow pan 20 minutes or until golden brown; remove from oven & set aside.
4. Mash avocado and lime juice with fork in medium bowl.
5. Stir in green onions, sour cream, wasabi powder and salt until blended.
6. Toss shrimp, cabbage and cucumber in large bowl.
7. Place on large serving platter.
8. Top with avocado dressing; sprinkle with noodles.
9. Arrange tomato wedges around salad.
10. Serve with pita wedges or tortilla chips & enjoy!