- Prepare Avocado Oil Vinaigrette up to 24 hours before serving; refrigerate.
- 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.
- 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
- 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.