Avocado Dip + Crudite

Avocado Dip + Crudite

Serves 2-3



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



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.