Directions:
- In a large bowl, whisk the chile powder, cumin, lime juice, oil, and a pinch each of salt and pepper.
- Run a vegetable peeler lengthwise along the squash to form long, thin ribbons. Stop peeling when you reach the central core of seeds and turn the squash over to continue peeling.
- Toss with the avocado and dressing until well coated and sprinkle with the almonds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.76 Kcal (707 kJ) | ||
| Calories from fat | 139.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.55g | 24% | |
|---|---|---|---|
| Sodium | 63.31mg | 3% | |
| Potassium | 345.54mg | 7% | |
| Total Carbs | 7.86g | 3% | |
| Sugars | 1.66g | 7% | |
| Dietary Fiber | 4.48g | 18% | |
| Protein | 2.98g | 6% | |
| Vitamin C | 8.1mg | 13% | |
| Iron | 0.9mg | 5% | |
| Calcium | 32.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 200 Kcal (837 kJ) | ||
| Calories from fat | 165.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.43g | 24% | |
|---|---|---|---|
| Sodium | 75.02mg | 3% | |
| Potassium | 409.5mg | 7% | |
| Total Carbs | 9.31g | 3% | |
| Sugars | 1.96g | 7% | |
| Dietary Fiber | 5.31g | 18% | |
| Protein | 3.53g | 6% | |
| Vitamin C | 9.5mg | 13% | |
| Iron | 1.1mg | 5% | |
| Calcium | 38.7mg | 3% | |
* 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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