Like a delicious pasta salad without the pasta, this colorful vegetarian recipe combines spaghetti squash, Fresh California Avocados and more.
Spaghetti Squash and California Avocado Salad
Total Time: 25 min
IngredientsAvocado 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 Salt and pepper, to taste Avocado Oil Vinaigrette Ingredients 1/4 cup avocado oil or olive oil 1/4 cup low-sodium vegetable broth 1/4 cup 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
- 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.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados