- 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.
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; Vitamin A 193 (IU); Vitamin C 5 mg; Calcium 22 mg; Iron 0.8 mg; Vitamin D 11 (IU); Folate 31 mcg; Omega 3 Fatty Acid 0.09 g Vitamin A 1014 (IU); Vitamin C 40 mg; Calcium 110 mg; Iron 2.9 mg; Vitamin D 1.9 (IU); Folate 80 mcg; Omega 3 Fatty Acid 0.7 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.