Squash Ribbon Salad

• 12 teaspoon Archer Farms Ancho Chile Powder
• 14 teaspoon ground cumin
• 2 tablespoons fresh lime juice
• 1 tablespoon canola oil
• salt and pepper
• 2 (8 ounce) packagesmixed squash, trimmed
• 1 avocado, pitted, peeled, and sliced
• 14 cup roasted salted sliced almonds

1. In a large bowl, whisk the chile powder, cumin, lime juice, oil, and a pinch each of salt and pepper.
2. Run a vegetable peeler lengthwise along the squash to form long, thin ribbons.
3. Stop peeling when you reach the central core of seeds and turn the squash over to continue peeling.
4. Toss with the avocado and dressing until well coated and sprinkle with the almonds.

archer farms, ground cumin, lime juice, canola oil, salt, packagesmixed squash, avocado, almonds

Taken from www.food.com/recipe/squash-ribbon-salad-500003 (may not work)