Grilled Green Vegetable and Garlic Scape Platter with Avocado Dip
When subtly sweet grilled scapes come to play with broccolini and kale, and take a dunk in a rich and tangy avocado dip, a super side dish or light lunch is served.
Ingredients
- 1 ripe avocado
- 1/2 cup (125 ml) water
- 1 tbsp (15 ml) tahini (optional)
- 1 lime, zest and juice
- 1/2 lb (225 g) whole garlic scapes, trimmed
- 1/2 lb (225 g) baby broccoli, ends trimmed and stems peeled (see note)
- 1/2 lb (225 g) Tuscan kale or curly kale, stems removed
- 2 tbsp (30 ml) olive oil
Instructions
- In a food processor, purée the avocado with the water, tahini (if desired) and lime juice until smooth. Use a spatula to scrape down the sides of the food processor as needed. Season with salt and pepper. Transfer to a small bowl and sprinkle with the lime zest. Cover and refrigerate until ready to serve.
When subtly sweet grilled scapes come to play with broccolini and kale, and take a dunk in a rich and tangy avocado dip, a super side dish or light lunch is served.