| 18 | 10 | 249 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 8 |
| 3 avocado(s) | Avocado (ripe; pitted & pelled; for the dip) |
| 1 whole lime(s) | Lime juice (fresh) (for the dip) |
| 1 whole lime(s) | Lime peel (zest) (for the dip) |
| 1 clove(s) | Garlic (grated on a microplane; for the dip) |
| 1 pepper(s) | Serrano pepper (finely minced; for the dip) |
| 1/4 cup | Extra virgin olive oil (for the dip) |
| 1/4 cup | Greek yogurt, plain, 5% M.F., Liberte (or labneh; for the dip) |
| 1/4 cup | Pumpkin seeds (pepitas) (toasted; for the dip) |
| 1 pinch | Sea Salt (coarse; for the dip) |
| 1/4 cup | Cilantro (coriander) (chopped; for the dip) |
| 8 medium | Radish (quartered) |
| 1 cup | Green/yellow string beans, raw (a handful; lightly blanched & shocked in ice water) |
| 1 cup | Asparagus (a handful; lightly balanced & shocked in ice water) |
| 1 cup | Cherry Tomatoes |
| 2 medium stalk(s) | Celery (cut into 3-inch pieces) |
| 1 medium | Rutabaga, Swedish turnip, raw (cut into paper-thin slices on a mandoline) |
| 1 cup whole | Sugar snap peas (lightly balanced & shocked in ice water) |
| 1 cup chopped | Carrots (tricolor; a bunch; halved lengthwise) |
1. To make the avocado dip, in a mortar, combine the avocados, lime zest, lime juice, garlic, and chile. Gently pound with the pestle until just mixed. Add the olive oil, yogurt, pepitas, and a pinch of salt and pound and stir until almost smooth but still somewhat chunky. Alternatively, pulse all the ingredients in a food processor. Season with salt.
2. Place crushed ice in a large bowl and nest a small bowl in the middle. Fill the small bowl with the avocado dip and top with the cilantro.
3. Place the crudités around the small bowl, sticking them into the crushed ice. Serve immediately.
| Vegetables | 3.0 |
