Spaghetti Squash And Avocado Salad |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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SPAGHETTI SQUASH AND AVOCADO SALAD This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Keith Estate in Arlington, Texas in 1982. Ingredients:
1 medium spaghetti squash |
6 mushrooms sliced |
1/2 each red and green bell pepper julienned |
4 ounce can sliced black olives drained |
2 avocados seeded peeled and sliced |
avocado oil vinaigrette |
3/4 cup avocado oil |
1/4 cup white wine vinegar |
3 cloves garlic crushed |
1 teaspoon oregano |
1 teaspoon sweet basil |
1 teaspoon rosemary |
1 teaspoon dry mustard and |
1 teaspoon worcestershire sauce |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Halve squash lengthwise and scoop out seeds.
2. Place halves cut side down in large saucepan then add water to a depth of 2 .
3. Cover and bring to a boil then reduce heat and simmer for 20 minutes.
4. Drain off water and cool squash then shred into strands.
5. Mix squash, mushrooms, peppers, olives and avocados in serving bowl.
6. Combine avocado oil, vinegar, garlic, herbs and Worcestershire sauce in jar with lid.
7. Season with salt and pepper and shake several times to mix well.
8. Refrigerate vinaigrette at least 2 hours.
9. When ready to serve pour vinaigrette over salad then toss gently and serve.
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