Description
Creating a beautiful crudités platter is simple and easy! It’s a delicious and healthy appetizer idea made with cut vegetables and dip, a fun way to incorporate more vegetables into our diet! Vegan and Gluten Free!
Ingredients
Units
- 2–3 pounds raw veggies: celery, carrots, cucumber, radishes, salad turnips, watermelon radish, endive or little gem, cherry or grape tomatoes, jicama, sugar snap peas, broccoli, cauliflower, red bell peppers- cut into thin strips or bite-sized pieces.
- Garnish with edible flowers or herbs like fresh dill or parsley.
- Serve with our Green Goddess Dip
Instructions
- Prep all your veggies: wash and cut into thin strips or slices.
- Make your dip (we used our Green Goddess Dressing)
- Place the bowl of dip on the platter, and then arrange the vegetables around it.
- Garnish with edible flowers or fresh herbs.
Notes
You can prep the dip and veggies ahead- wash, cut and wrap the veggies in a damp paper towel (to keep them crisp) in a sealed container and refrigerate, then assemble right before serving.
Leftover veggies and dip can be stored separately in airtight containers in the refrigerator for up to 5 days.
To make the crudité cups, place a little green goddess dressing in the bottom of the shot glasses, then fill with veggies. Place on a tray for passing.
Nutrition
- Serving Size: with out dip
- Calories: 47
- Sugar: 5.4 g
- Sodium: 78.2 mg
- Fat: 0.3 g
- Saturated Fat: 0 g
- Carbohydrates: 10.9 g
- Fiber: 3.2 g
- Protein: 1.1 g
- Cholesterol: 0 mg