Fresh Vegetable Platter
25 min
total
4
people
160
calories per serving
Ingredients
4 people
- 2.7 pcCarrot (in sticks)
- 0.7 pcCucumber (in sticks)
- 0.7 pcRed bell pepper (in strips)
- 1.3 pcApium graveolens (in pieces)
- 133.3 gSolanum lycopersicum esculentum M. (whole)
- 0.7 pcBroccoli (in florets)
- 0.3 pcCauliflower (in florets)
- 6.7 pcRadish (cleaned)
- 166.7 gPlain Greek yogurt (for the dip)
- 0.7 pcCitrus limon (L.) Burm. f. (juiced)
- 1.3 tbspExtra virgin olive oil (for the dip)
- 6.7 gChives fresh (minced)
- 6.7 gFlat-leaf parsley (minced)
- 0.7 pinchFleur de sel
- 0.7 pinchBlack pepper ground
Method
Crispy raw vegetables cut for easy dipping. The creamy yogurt sauce provides the perfect coating for every bite with a fresh finish.
- 1
Peel the carrots and cucumber. Cut into uniform finger-sized sticks. They should be firm and cleanly cut.
- 2
Break the broccoli and cauliflower into small florets. Slice the bell pepper into strips and the celery stalks into 8 cm pieces.
- 3
Finely mince the chives and parsley. Mix with the yogurt, lemon juice, olive oil, salt, and pepper. The sauce should coat the back of a spoon.
- 4
Arrange the vegetables by color on a large platter. Place the dip bowl in the center for easy access.
Frequently asked questions
How do you get this dish right?
- Plunge the carrot and celery sticks into ice water for 10 minutes for maximum crunch.
- Make sure the vegetables are perfectly dry after washing so the dip sticks properly to the surface.
How long does this dish keep?
Store the vegetables in the refrigerator in an airtight container, covered with a damp cloth to prevent them from drying out.
4.1
36 reviews
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