- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 415.7
- Total Fat: 22.7 g
- Cholesterol: 221.0 mg
- Sodium: 305.0 mg
- Total Carbs: 29.1 g
- Dietary Fiber: 7.8 g
- Protein: 28.1 g
Shrimp, Avocado and Noodle Salad Version IISubmitted by: EXENEC
IntroductionMy favorite main dish summer salad, a mildly tweaked recipe from www.epicurious.com. You can use any kind of Asian noodle you like. My favorites are soba and udon.
My favorite main dish summer salad, a mildly tweaked recipe from www.epicurious.com. You can use any kind of Asian noodle you like. My favorites are soba and udon.
1 T. honey
2 T lemon juice
1 T minced/grated fresh ginger
2 T canola oil
1 T sesame oil
6 scallions, chopped
1 med carrot, julienned
1 lb large shrimp
8 oz Asian noodles (orig recipe calls for rice stick)
2 firm ripe California avocado, diced
Bring 3 qts water to boil. Add salt & (cleaned, shelled & deveined) shrimp. Simmer 1 min, then transfer to plate with slotted spoon. Return water to boil and add noodles. Cook until tender, ~3 min. Drain & rinse under cold water.
In a large bowl gently toss shrimp, noodles, vegetables, dressing. S&P to taste. I like to add chopped cilantro and another squirt of lemon.
Serving Size: Makes 2 LARGE servings.
Number of Servings: 4
Recipe submitted by SparkPeople user EXENEC.