Friday, January 29, 2010

Shrimp & Macaroni Salad

1 lb. cooked medium salad shrimp, peeled and deveined
6 ounces elbow macaroni, cooked by package directions, rinsed and cooled
2 small or 1 large fresh avocado, peeled and chopped
2 stalks celery, finely chopped (do not use leaves)
6 green onions, finely chopped (and include some green)
1/4 cup mayonnaise with garlic salt & lemon pepper seasoning added until it is to your taste

Place cooked macaroni in large bowl, add shrimp, avocados, celery and green onions. Add dressing and stir gently.

Chill at least two hours in refrigerator.

Make sure the avocados do not have areas that have turned dark. This will cause the whole salad to look dark.

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