Add a small amount of oil and season lightly wiht salt.
Toss the mixture to combine well.
Using your hand, pick up a good amount of hte squash and twirl it on the plate to create a mounded base for the Pico de Gallo.
Top the squash with the Pico de Gallo, and garnish wiht fresh oregano, cilantro, or a lime wedge.
Originally Submitted
7/12/2010
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