Fresh Vegetable Platter

Crispy raw vegetables cut for easy dipping. The creamy yogurt sauce provides the perfect coating for every bite with a fresh finish.

• Prep time: 25 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 160
• Protein: 5 g
• Carbs: 12 g
• Fat: 9 g

Ingredients

• 2.7 piece Carrot ( in sticks )
• 0.7 piece Cucumber ( in sticks )
• 0.7 piece Red bell pepper ( in strips )
• 1.3 piece Apium graveolens ( in pieces )
• 133.3 g Solanum lycopersicum esculentum M. ( whole )
• 0.7 piece Broccoli ( in florets )
• 0.3 piece Cauliflower ( in florets )
• 6.7 piece Radish ( cleaned )
• 166.7 g Plain Greek yogurt ( for the dip )
• 0.7 piece Citrus limon (L.) Burm. f. ( juiced )
• 1.3 tbsp Extra virgin olive oil ( for the dip )
• 6.7 g Chives fresh ( minced )
• 6.7 g Flat-leaf parsley ( minced )
• 0.7 pinch Fleur de sel
• 0.7 pinch Black pepper ground

Instructions

1. Vegetable cutting

   Peel the carrots and cucumber. Cut into uniform finger-sized sticks. They should be firm and cleanly cut.

2. Preparing florets

   Break the broccoli and cauliflower into small florets. Slice the bell pepper into strips and the celery stalks into 8 cm pieces.

3. Making the dip

   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. Plating

   Arrange the vegetables by color on a large platter. Place the dip bowl in the center for easy access.

Chef's tips

• 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.

Storage

Store the vegetables in the refrigerator in an airtight container, covered with a damp cloth to prevent them from drying out.