Summer Squash Salad with Lobster
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1 avocado, peeled, cut in half, pit removed
1/2 cup cilantro leaves
1/4 cup tarragon leaves
1/4 cup mint leaves
2 small cloves garlic, peeled
1 1/2 cups mayonnaise
Juice from 1 lime
1 tablespoon salt
Freshly ground black pepper, to taste
2 medium summer squash, ends trimmed
1 teaspoon kosher salt
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
1/2 pound chopped lobster
1/3 cup Green Goddess Dressing
- Place all dressing ingredients into the 64-ounce Precision Processor. Select HIGH for 10 seconds. Set dressing aside.
- Position Spaghetti Blade onto Collecting Bowl and assemble Feed Chute Lid. Place squash into feed chute; secure on Blade Disc pin. Firmly secure pusher. Select GO; process squash. Transfer squash noodles to a colander and set aside. Repeat process with second squash. Toss squash noodles with 1 teaspoon kosher salt and leave in colander for 10 minutes to drain.
- Transfer squash noodles to a serving bowl. Add peas, corn, and lobster, and gently toss with 1/3 cup Green Goddess Dressing.