Ingredients for Egg Noodle Salad
- 8 ounces egg noodles (short, twisty noodles work great!)
- 1 ripe avocado, diced
- Imitation Crabmeat
- Water Chestnut
- ½ cup red bell pepper, finely chopped
- Horseradish Cream
- Low Fat Mayonnaise
- Fresh Parsley
- Fresh Chives
- Salt And Pepper
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How to Make Egg Noodle Salad
- Cook egg noodles according to package directions. Drain and rinse with cold water to stop the cooking process and cool quickly.
- While noodles cook, prepare the avocado: Dice 1 ripe avocado and immediately toss with 1 tablespoon of lemon juice to prevent browning.
- In a large bowl, combine the cooked egg noodles, diced avocado, ½ cup chopped red bell pepper, ½ cup chopped cucumber, and ½ cup chopped red onion.
- In a separate small bowl, whisk together ¼ cup tahini, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 tablespoon water, ½ teaspoon salt, and ¼ teaspoon black pepper to create the creamy dressing.
- Pour the dressing over the noodle mixture and gently toss to coat evenly. Make sure to incorporate the dressing into the bottom of the bowl.
- Taste and adjust seasonings as needed. Serve immediately or chill for later (the flavors meld beautifully!).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
27g
Fat
9g
Carbs
15g
