Directions:
- Halve squash lengthwise and scoop out seeds.
- Place halves cut side down in large saucepan then add water to a depth of 2 .
- Cover and bring to a boil then reduce heat and simmer for 20 minutes.
- Drain off water and cool squash then shred into strands.
- Mix squash, mushrooms, peppers, olives and avocados in serving bowl.
- Combine avocado oil, vinegar, garlic, herbs and Worcestershire sauce in jar with lid.
- Season with salt and pepper and shake several times to mix well.
- Refrigerate vinaigrette at least 2 hours.
- When ready to serve pour vinaigrette over salad then toss gently and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 587.58 Kcal (2460 kJ) | ||
| Calories from fat | 545.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.57g | 93% | |
|---|---|---|---|
| Sodium | 774.37mg | 32% | |
| Potassium | 653.68mg | 14% | |
| Total Carbs | 14.42g | 5% | |
| Sugars | 2.78g | 11% | |
| Dietary Fiber | 9.03g | 36% | |
| Protein | 3.64g | 7% | |
| Vitamin C | 12.3mg | 20% | |
| Iron | 1.6mg | 9% | |
| Calcium | 48.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 240.79 Kcal (1008 kJ) | ||
| Calories from fat | 223.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.82g | 93% | |
|---|---|---|---|
| Sodium | 317.34mg | 32% | |
| Potassium | 267.88mg | 14% | |
| Total Carbs | 5.91g | 5% | |
| Sugars | 1.14g | 11% | |
| Dietary Fiber | 3.7g | 36% | |
| Protein | 1.49g | 7% | |
| Vitamin C | 5mg | 20% | |
| Iron | 0.7mg | 9% | |
| Calcium | 20mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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