Grilled Green Vegetable and Garlic Scape Platter with Avocado Dip

Ingredients

• Dip

  • 1 ripe avocado
  • 1/2 cup (125 ml) water
  • 1 tbsp (15 ml) tahini (optional)
  • 1 lime, zest and juice

• Vegetables

  • 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