Serves 2-3
DIP
2 ripe avocados, peeled, seed removed
½ lime, juice
1 tablespoon fresh cilantro leaves, chopped
1 tablespoon scallions, white part, chopped
1/2 jalapeno, seeds removed, chopped small, optional
1 teaspoon kosher salt
1/4 teaspoon pepper
VEGETABLES
½ bunch rainbow carrots, peeled, cut in half lengthwise
2 cucumbers, sliced
6 celery stalks, cut in half
¼ head cauliflower, cut into florets
½ bunch radishes, cut in half
- DIP: In a medium mixing bowl add the peeled avocados. Using a potato masher or a fork, mash the avocados until smooth but keeping some chunks. Mash in the lime, cilantro, scallions, and jalapeno.
- Season with salt and black pepper, adjusting to your taste. Add the dip to a shallow bowl for serving.
- Wash + cut all your vegetables for crudite. Arrange the vegetables on a long platter adding the dip to the center of the platter.
