This refreshing Spaghetti Squash & Avocado Salad offers a light yet satisfying meal perfect for warm evenings. The dish features tender, strand-like squash mixed with creamy avocado slices, crisp bell peppers, earthy mushrooms, and briny black olives. Everything is tossed in a robust, homemade avocado oil vinaigrette that has had time to meld its flavors. The result is a textural symphony of soft and crunchy elements with a bright, tangy finish. Its a versatile vegan main course that feels indulgent but remains healthy. Ideal for weeknight dinners or as a substantial side dish for summer gatherings, this salad brings together simple ingredients for a complex and delicious experience.
Spaghetti Squash & Avocado Salad
Description
This refreshing Spaghetti Squash & Avocado Salad offers a light yet satisfying meal perfect for warm evenings. The dish features tender, strand-like squash mixed with creamy avocado slices, crisp bell peppers, earthy mushrooms, and briny black olives. Everything is tossed in a robust, homemade avocado oil vinaigrette that has had time to meld its flavors. The result is a textural symphony of soft and crunchy elements with a bright, tangy finish. Its a versatile vegan main course that feels indulgent but remains healthy. Ideal for weeknight dinners or as a substantial side dish for summer gatherings, this salad brings together simple ingredients for a complex and delicious experience.Ingredients
Directions
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Prepare the Avocado Oil Vinaigrette by combining 3/4 cup avocado oil, 1/4 cup white wine vinegar, 3 crushed garlic cloves, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp dried rosemary, 1 tsp dry mustard, and 1 tsp Worcestershire sauce in a tightly covered container.
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Shake all vinaigrette ingredients together vigorously until well combined.
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Let the vinaigrette stand for at least 24 hours before serving to allow flavors to meld. Shake again before use.
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Halve the spaghetti squash lengthwise and scoop out the seeds and stringy pulp.
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Place the squash halves cut-side down in a large saucepan.
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Add water to the pan until it reaches a depth of two inches.
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Cover the pan and bring the water to a boil over high heat.
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Reduce heat to medium-low and simmer the squash for 20 minutes, or until the flesh is tender when pierced with a fork.
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Drain off the water and allow the squash to cool enough to handle.
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Use a fork to shred the squash flesh into long, spaghetti-like strands.
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In a large serving bowl, combine the shredded squash, sliced mushrooms, julienned red and green bell peppers, drained black olives, and sliced avocados.
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Pour the prepared vinaigrette over the salad ingredients.
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Toss gently to coat everything evenly without mashing the avocado.
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Serve immediately.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 69.6kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 8.2mg1%
- Total Carbohydrate 12.1g5%
- Dietary Fiber 2.3g10%
- Sugars 3.6g
- Protein 6.0g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
**Vinaigrette Prep:** For the best flavor, make the vinaigrette at least 24 hours in advance. The herbs need time to infuse the oil. Shake well before using as the oil and vinegar will separate.
**Squash Cooking Method:** Boiling the squash halves is a quick method, but you can also roast them cut-side down on a baking sheet at 400F (200C) for 40-50 minutes for a slightly sweeter, caramelized flavor.
**Avocado Tip:** To prevent the avocado from browning too quickly, add a squeeze of lemon or lime juice to the vinaigrette if desired, and serve the salad immediately after tossing.
**Worcestershire Sauce Note:** Traditional Worcestershire sauce contains anchovies, which makes it not vegan. For a strict vegan version, use a vegan-certified Worcestershire sauce or substitute with a dash of soy sauce and liquid smoke.
**Storage:** This salad is best enjoyed fresh. If you must store it, keep the vinaigrette separate from the squash and avocado mixture. Store components in airtight containers in the refrigerator for up to 2 days.
