How to make it

  • 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.

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