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Spaghetti Squash and Avocado Salad

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Recipes by Stephanie da Silva: · Marinated Salad · Pork and Papaya Salad · Prawn Salad · Roast Beef Salad · Spaghetti Squash and Avocado Salad · Tortellini-Pesto Salad · Warm Red Cabbage Salad · Layered Salad · Cabbage and Pineapple Salad · Jalapeno-Pineapple Coleslaw · Singapore Noodle Salad · Zucchini and Mushroom Salad · Grand Marnier Soufflé

Recipe from Stephanie da Silva

• 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
• Avocado Oil Vinaigrette (below)

1. Prepare Avocado Oil Vinaigrette at least 24 hours before serving time.
2. Halve squash lengthwise, scoop out seeds.
3. Place halves cut side down in large saucepan; add water to a depth of two inches; cover and bring to a boil.
4. Reduce heat; simmer squash 20 minutes.
5. Drain off water; cool squash and shred into strands.
6. Mix squash, mushrooms, peppers, olives and avocados in serving bowl.
7. Pour Vinaigrette over, toss gently and serve.

• 3/4 cup avocado oil or light vegetable oil
• 1/4 cup white wine vinegar
• 2 to 3 cloves garlic, crushed
• 1 teaspoon 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.

Other Recipes by Stephanie da Silva:
· Marinated Salad
· Pork and Papaya Salad
· Prawn Salad
· Roast Beef Salad
· Spaghetti Squash and Avocado Salad
· Tortellini-Pesto Salad
· Warm Red Cabbage Salad
· Layered Salad
· Cabbage and Pineapple Salad
· Jalapeno-Pineapple Coleslaw
· Singapore Noodle Salad
· Zucchini and Mushroom Salad
· Grand Marnier Soufflé

· More Salad Recipes