Honolulu Seafood Salad
A vibrant seafood salad featuring noodles, crab, shrimp, pineapple, and creamy dressing, perfect for a refreshing appetizer or light meal with tropical flavors and crunch.
Ingredients
- 6 oz. medium noodles
- 1 avocado, halved, seeded and peeled ⓘ
- lemon juice ⓘ
- 15 1/2 oz. can pineapple chunks, drained ⓘ
- 7 oz. can crabmeat, drained, flaked and cartilage removed ⓘ
- 4 1/2 oz. can shrimp, rinsed and drained ⓘ
- 1/2 cup salad dressing or mayonnaise ⓘ
- 1/2 cup dairy sour cream
- 3 Tbsp. sliced green onion ⓘ
- 2 Tbsp. chili sauce ⓘ
- 1/2 tsp. Worcestershire sauce ⓘ
- 1 tsp. dry mustard ⓘ
- dash bottled hot pepper sauce
- lettuce leaves ⓘ
- 1/2 cup broken pecans ⓘ
Instructions
- Cook noodles according to package directions.
- Immediately drain in a colander. Rinse with cold water and drain.
- In a large bowl, combine cooked noodles, drained pineapple chunks, flaked crabmeat, rinsed shrimp, sliced green onions, and chopped avocado.
- In a separate small bowl, mix salad dressing or mayonnaise, sour cream, chili sauce, Worcestershire sauce, dry mustard, and hot pepper sauce.
- Pour the dressing mixture over the seafood and noodle mixture. Toss gently to coat evenly.
- Chill the salad for at least 1 hour to allow flavors to meld.
- Just before serving, sprinkle with broken pecans and serve on lettuce leaves.
Tips & Substitutions
For added flavor, consider substituting the crabmeat with lobster or shrimp if desired. If you're looking for a lighter version, use Greek yogurt instead of sour cream and mayonnaise. For a bit of crunch, you can add diced bell peppers or celery. Make sure to use fresh lemon juice for the best taste and to keep the avocado from browning.
Serving Suggestions
Serve this salad chilled on a bed of crisp lettuce leaves for an elegant presentation. It pairs beautifully with a light Ceasar Salad or as part of a seafood buffet. For a more substantial meal, consider serving it alongside crusty bread or rolls to complement the flavors of the seafood.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad may lose some of its freshness, so it’s best served chilled. If you wish to reheat the noodles, do so gently in a microwave, but keep in mind that the seafood should not be reheated to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Honolulu Seafood Salad contains roughly 373 calories, with 4g protein, 62g carbohydrates, and 13g fat. It is a good source of iron (16% of the Daily Value), dietary fiber (15% of the Daily Value), and vitamin C (14% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare the salad a day in advance. Just mix the ingredients and store them in the refrigerator. Wait to add the pecans until just before serving to maintain their crunch.
What kind of noodles should I use?
Medium egg noodles work best for this recipe, but you can also use other types like spaghetti or even gluten-free noodles for a different texture. Just ensure they are cooked al dente.
Can I add other seafood to this salad?
Absolutely! Feel free to add cooked scallops or even replace the crabmeat with more shrimp. Just ensure all seafood is cooked and properly seasoned for the best flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).