Grilled Green Vegetable and Garlic Scape Platter with Avocado Dip | RICARDO
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
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