Appetizers / Soups / Salads

Shrimp, Avocado and Noodle Salad Version II takes 25 minutes to prepare.

Shrimp, Avocado and Noodle Salad Version II takes 4 minutes to cook.

Shrimp, Avocado and Noodle Salad Version II makes 4 servings.

The ingredients for Shrimp, Avocado and Noodle Salad Version II are:

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

Here is how you make Shrimp, Avocado and Noodle Salad Version II:

In bowl whisk ginger, honey and lemon juice til combined. Add oils slowly, whisking til emulsified.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: 4Recipe submitted by SparkPeople user EXENEC.

The nutritional information for Shrimp, Avocado and Noodle Salad Version II is:

• 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 II is Asian cuisine.