This summer salad with pea tendrils and garlic scapes pesto gave me the opportunity to use all these beautiful summer vegetables I had on hand from my CSA and local farmer’s market.
It was quick, simple and healthy and best of all, I didn’t have to stay in the kitchen too long.
Instead of the usual salad dressing, I decided on a pesto which would use up the extra pea tendrils I had on hand. I also wanted to include the beautiful garlic scapes I received with my CSA package. Together they make a lovely green aromatic and flavorful pesto.
So for this step you will want to wash and spin dry your endive salad leaves. Once they are nice and dry, cut the endive salad leaves into bite sized pieces and use them as the first layer in the salad.
Next, wash and cut the cucumbers into quarters and then cut them into cubes and layer them on top of the endive leaves. Repeat the same steps for the yellow squash. Wash and slice the grape tomatoes in half and arrange them around the bowl.
You can choose to layer your salad, dress it up in any creative way you like, or simply toss it all together.
For the pesto, place the pea tendrils in a large food processor. If your food processor cup is not large enough, you may need to work in small batches or give the leaves a few quick pulses, this will create some extra space so the remaining ingredients can fit.
Next add the garlic scapes and garlic cloves. If this is way too much garlic for you, eliminate the garlic cloves and use only the garlic scapes. Add the lime juice, salt and pepper to taste and reserve the avocado oil for later use.
Cover and start the food processor and slowly drizzle in the oil. You can stop periodically to scrape down the sides as needed. Once finished, pour into a bowl for serving.
This salad is completely raw, however you can choose to add toppings such as quinoa, tofu, beans or meat for some extra protein.
This is a great hot summer’s day salad. The cool, crisp vegetables leave you feeling light and refreshed. I hope you enjoy this salad as much as I did.
- 1 head endive - washed and chopped
- 2 small cucumbers - cubed
- 2 small yellow squash - cubed
- 20 grape tomatoes- halved
- 1 large handful of pea tendrils
- 1-2 garlic scapes
- 6 cloves garlic
- 2 tbsp lime juice or 1 lime
- Salt & pepper
- Wash and cut the endive salad leaves into bite sized pieces
- Wash and cut the cucumbers into quarters and cut into cubes
- Wash and cut the yellow squash into quarters and cut into cubes
- Wash and slice the grape tomatoes in half
- Starting with the endive salad, layer the remaining ingredients or add to a large bowl and toss together.
- Place ingredients in a food processor reserving the oil
- Start processor and slowly drizzle in the oil
- Stop periodically to scrape down the sides as needed
- Serve and enjoy