I love making colorful crudité platters as a starter/snack before dinner. The best way of making a veggie platter according to me is by just using all the vegetables and fruits that are in season at the moment. This is such a good alternative to a cheese & charcuterie platter if you want something that is a bit lighter and more fresh. I tend to feel that the classic cheese & charcuterie platters get a bit too heavy during summer, especially if you’re just having them as an appetizer. By making a colorful crudité platter filled with vegetables and fruit you get a light appetizer filled with delicious flavors. For this platter I made a home made tomato salsa and avocado dip to add some spice to it.
Ingredients for the Crudité Platter:
- Carrots in different colors
- Radish
- Cucumber
- Mango
- Sweet potatoes
- Avocado
- Tomatos
- Chili
- Garlic
- Paprika powder
- Chili powder
- Lime
- Lemon
Summer Crudité Platter with Avocado Dip & Salsa
Fresh, summery vegetabble platter with seasonal veggies, Avodaco Dip & Salsa
Servings 4
Ingredients
- 3 Carrots (different colors) peeled and cut into sticks
- 10 cm Cucumber cut into sticks
- 1 Mango peeled and cut into slices
- 5 Radishes divided in two
- 1 Winter radish (Daikon) peeled and cut into sticks
- 1 Sweet potato sliced
For the Avocado Dip
- 1 Avocado peeled and pitted
- 1 Garlic cloves
- 1 Lemon juiced
- 0,5 Red chili finely chopped
- Salt, to taste
- Pepper, to taste
For the Salsa
- 2 Tomatos
- 0,5 Red chili
- 1 small Yellow Onion peeled and divided in two
- Salt, to taste
- Pepper, to taste
- 1 tsp Paprika powder
- 0,5 Lemon juiced
Instructions
- Preheat the oven to 200 degrees
- Put the sliced sweet potatoes in the oven and bake for 10-15 minutes (util soft and a little browned).
For the Salsa
- Put the tomatoes, galic and onion in the oven and let it bake for 10-15 minutes (until soft).
- Place the baked veggies in a blender, add salt, pepper,paprika powder and lemon juice and blend until smooth.
For the Vegetables
- Cut all the veggies and put on a platter.
For the Avocado dip
- Add all ingredients for the dip in a blender (or use a hand mixer) and blend until smooth, leaving some smaller chuncks left.
One thought on “Summer Crudité (Veggie) Platter with Avocado Dip & Salsa”