Last fall I planted garlic for the first time and I was so excited to see my scapes start blooming this year. The garlic scape is the green, curly end that grows out of the top of the bulb. It looks similar to a scallion but it is solid all the way through and has a very pungent, garlic flavor to it. I don’t know why I was only introduced to these a couple years ago, but I am so thankful that I was made aware of their existence.
Using these scapes as well as some tomatoes and jalapeños that were also ready to be picked from their vines, I created a crunchy, spicy salad. This salad is almost completely raw and brings a handful of heath benefits to the table. It makes a great side dish for just about any meal and can also be used as a slaw to stuff inside a sandwich. I used fresh basil as my herb in this salad but cilantro would also work well.
Using these scapes as well as some tomatoes and jalapeños that were also ready to be picked from their vines, I created a crunchy, spicy salad. This salad is almost completely raw and brings a handful of heath benefits to the table. It makes a great side dish for just about any meal and can also be used as a slaw to stuff inside a sandwich. I used fresh basil as my herb in this salad but cilantro would also work well.
YIELDS
3–4 servings
PREP TIME
COOK TIME
TOTAL TIME
- For the salad:
- 1 cup garlic scapes
- 1 cup grape tomatoes, sliced in half
- 1 jalapeño, diced
- 1 red bell pepper, sliced in stripes
- 1/4 cup red onion, sliced
- 1 carrot, julienned
- 1/4 cup fresh basil, sliced in strips
- For the dressing:
- 3 tbsp extra virgin olive oil
- 1/4 cup lemon juice
- 3 tbsp raw honey
- sea salt & black pepper to taste
Directions
1. Cut the scapes into 3-4 inch pieces and then slice lengthwise, so the inside is exposed.
2. In a mixing bowl, toss the scapes together with the tomatoes, jalapeño, bell pepper, red onion, carrots, and basil. Set aside.
3. In a small mixing bowl, whisk together the ingredients for the dressing. Pour over the salad.
4. Let the salad sit in the fridge for about an hour before serving.
Also by Lauren: Vegan Chocolate Summer Squash Cupcakes
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Photo: Lauren Sacerdote
