Crudités, or simply “raw vegetables,” are popping up in more and more restaurants these days, and I love them for their vibrant colors and the way they balance out my cheese consumption (necessary). Some of my go-to’s are heirloom carrots – purple, yellow and orange – Persian cucumbers, baby bell peppers and radishes, but the sky is the limit here. Cauliflower comes in all different colors; cherry tomatoes are always a hit. You do you!
I serve mine with a dip made of nonfat Greek yogurt, avocado and mint. Light and refreshing. Tip – be sure to use a very green avocado. Any brown spots will affect the color of your dip!
Makes about 1½ cups.
Ingredients
- 1 avocado
- ¾ cup non-fat Greek yogurt
- ½ cup loosely packed mint leaves
- juice of half a lemon
- 3 tablespoons extra virgin olive oil
- pinch of salt
Method
Combine all ingredients in a food processor and purée until smooth.
