SPAGHETTI SQUASH AND AVOCADO SALAD RECIPE

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SPAGHETTI SQUASH AND AVOCADO SALAD RECIPE

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Ingredients:

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Avocado Oil Vinaigrette

1 medium spaghetti squash

6 mushrooms, sliced

1/2 each red and green bell pepper, julienned

1 can (4 ounces) sliced black olives, drained

2 avocados, seeded, peeled and sliced

Instructions:

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Prepare Avocado Oil Vinaigrette at least 24 hours before serving time.

Halve squash lengthwise, scoop out seeds. Place halves cut side down in

large saucepan; add water to a depth of two inches; cover and bring to a

boil. Reduce heat; simmer squash 20 minutes. Drain off water; cool

squash and shred into strands. Mix squash, mushrooms, peppers, olives

and avocados in serving bowl. Pour Vinaigrette over, toss gently and

serve.

Avocado Oil Vinaigrette:

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3/4 cup avocado oil or light vegetable oil

1/4 cup white wine vinegar

2 to 3 cloves garlic, crushed

1 tsp each oregano, sweet basil, rosemary, dry mustard and

Worcestershire sauce

Salt and pepper to taste

Shake all ingredients together in tightly covered container. Let

Vinaigrette stand at least 24 hours.


From: arielle@taronga.com (Stephanie da Silva)

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