Sunday, July 8, 2012

Grilled Avocado Salad with Garlic Scapes, Sea Beans, Chili & Mint

The farmer's market provided me with most of the awesome ingredients that composed this salad. Garlic scapes are soft to the touch but long and curly. They have a mild garlic flavor and can be used like scallions would. Sea beans are one of my new favorite vegetables, crisp and salty like really thin green beans that need no seasoning.

Fresh salad with grilled ripe avocado, salty sea beans, garlic scapes, mint, serrano chili, red bell pepper and heirloom cherry tomatoes.

Grilled Avocado Salad with Garlic Scapes, Sea Beans, Chili & Mint
serves 2-3
4 tbl extra virgin olive oil, divided
1 avocado, halved
1 shallot, thinly sliced
1/4 cup roughly chopped garlic scapes
1 serrano chili, thinly sliced
1 red bell pepper, medium dice
3 cups spring greens
2 cups sea beans
1 cup orange cherry tomatoes, halved
3 tbl mint leaves
salt and pepper

Preheat a grill or grill top to medium high. Drizzle the avocado cut side up with 1 tbl of olive oil. Grill, cut side down for 5-7 minutes until lightly charred. Toss the shallots, scapes and chili on the grill and cook for 4 minutes just to soften lightly.
Toss the avocado, shallots, scapes and chili with the remaining ingredients.
Dress lightly with the remaining olive oil and season with salt and pepper.

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