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Spaghetti Squash and California Avocado Salad

Spaghetti Squash and California Avocado Salad
Total time:

25 min

Prep time:

0 min

Cook time:

25 min

Like a delicious pasta salad without the pasta, this colorful vegetarian recipe combines spaghetti squash, Fresh California Avocados and more.

ingredients

Serving Size: 4

As needed Avocado Oil Vinaigrette (see make-ahead recipe below)
1 medium spaghetti squash
6 mushrooms, sliced
1/2 red bell pepper, stemmed and julienne-sliced
1/2 green bell pepper, stemmed and julienne-sliced
1 (2.25-oz.) can sliced black olives, drained
1 ripe, Fresh California Avocado, peeled, seeded and sliced
As needed Salt and pepper, to taste
As needed Avocado Oil Vinaigrette Ingredients
1/4 cups avocado oil or olive oil
1/4 cups low-sodium vegetable broth
1/4 cups fresh lemon juice
2 cloves garlic, crushed* (can use frozen crushed garlic)
1 tsp. oregano
1 tsp. basil
1 tsp. rosemary
1 tsp. dry mustard
1/2 tsp. Worcestershire sauce

Remember to check the label when you shop.

California Avocados are NOW in season! Learn More

Instructions

  1. Prepare Avocado Oil Vinaigrette up to 24 hours before serving; refrigerate.
  2. Halve squash lengthwise; scoop out seeds. Place halves cut-side down in a large saucepan; add water to a depth of 2 inches. Cover and bring to a boil. Reduce heat; simmer squash 20 minutes. Drain and cool squash. With a fork, pull off spaghetti-like stands of the squash and place in a large salad bowl.
  3. Mix together the squash, mushrooms, peppers, olives and avocado. Pour Avocado Oil Vinaigrette over; toss gently and serve with a slotted spoon.

Avocado Oil Vinaigrette Instructions

  1. Shake all ingredients together in a lightly covered container. Refrigerate until chilled or up to 24 hours.

Serving Suggestions: Vary the recipe by adding other seasonal fresh vegetables. If you are pressed for time, substitute prepared Italian dressing to taste for the Avocado Oil vinaigrette.

Beverage Pairings: Nice with chilled sparkling water.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving
Calories 320; Total Fat 23 g (Sat 3 g, Trans 0 g, Poly 3.5 g, Mono 15 g); Cholesterol 0 mg; Sodium 250 mg; Potassium 680 mg; Total Carbohydrates 29 g; Dietary Fiber 8 g; Total Sugars 10 g; Protein 5 g % Daily Value*: Vitamin A 20%; Vitamin C 70%; Calcium 10%; Iron 15% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

% Daily Value*: Vitamin A 8%; Vitamin C 20%; Calcium 0%; Iron 4%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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