Utilize all the fresh summer veggies by throwing together a chopped salad. The star here: garlic scape hummus.
Author: Jenna Duesterhoeft
Serves: 2-4
Ingredients
Garlic Scape Hummus:
1 15 oz can chickpeas, rinsed and drained
3 garlic scapes, chopped
1 clove garlic
Lemon juice from 1 ½ lemons
Salt and pepper to taste
Lemon-Dill Vinaigrette:
½ cup olive oil (check other blogs for ratios)
¼ cup balsamic vinegar
Lemon juice from ½ lemon
1 tbsp fresh dill
Salt and pepper to taste
Summer Chopped Salad:
7-8 cups mixed greens (I used a mix of romaine, spinach, and kale)
2 grilled chicken breasts, cut into ½” pieces
1 red pepper, chopped
1 large cucumber, chopped
1 large yellow squash, chopped
Instructions
To make the hummus: place all ingredients in the bowl of a food processor. Process until it reaches desired consistency.
To make the lemon dill vinaigrette: combine all ingredients in a mason jar, shake well.
To assemble the salad: combine all the ingredients in a large bowl, mix it up, and divide between 2-4 bowls. Add a dollop (2ish tablespoons) of hummus and a few drizzles of the vinaigrette. Serve and enjoy!
Recipe by Just J.Faye at https://www.justjfaye.com/2014/07/12/summer-chopped-salad-with-garlic-scape-hummus/