Summer Crudités with Avocado Dip

18 10 256
Ingredients Minutes Calories
Prep Cook Servings
10 min 0 min 8
Summer Crudités with Avocado Dip
Health Rating
Cleaned-up answer to chips and guac? This crunchy veg and creamy, slightly-spicy dip. Use whatever veggies are in season when you make this!

Ingredients


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)

Instructions


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.

 

 

Nutrition Facts

Per Portion

Calories 256
Calories from fat 169
Calories from saturated fat 25.6
Total Fat 18.8 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 12.6 g
Cholesterol 1.6 mg
Sodium 63 mg
Potassium 772 mg
Total Carbohydrate 17.3 g
Dietary Fiber 8.3 g
Sugars 6.2 g
Protein 4.4 g

Dietary servings

Per Portion


Vegetables 3.0

Energy sources


Pygal27%445.856536567906137.0088016050706366%328.09244812075957265.750749521852877%361.20549078212497109.2863550929071227%66%7%CarbohydratesFatProtein

Notes:

 

Recipe from:
Appetizer
Lunch
Salad
Side
Snack