Avocado Salad with Asian Shrimp - makes 10

Preparation: 20 minutes, - cook time: 20 minutes

3 ounces ramen noodle soup mix, any flavor
2 large avocados, peeled and coarsely chopped
2 tbsp lime juice
3 small green onions, sliced
1/2 cup sour cream
1 tbsp Wasabi powder
3/4 tsp salt
1 pound cooked shrimp, peeled and coarsely chopped
1 napa cabbage or Chinese cabbage, shredded
1 small salad cucumber, diced
4 plum tomatoes, each cut into thin wedges

Remove flavor packet from soup mix and reserve for another use. Bake noodles in a shallow pan at 350°F 20 minutes or until golden brown. Remove from oven and set aside.
Mash avocado and lime juice with a fork. Stir in green onions, sour cream, wasabi powder and salt until blended.
Toss together shrimp, cabbage, and cucumber; place on a large serving platter. Top with avocado dressing; sprinkle with noodles. Arrange tomato wedges around salad. Serve with pita wedges or tortilla chips.