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Summer Crudité Platter with Avocado Dip & Salsa

Fresh, summery vegetabble platter with seasonal veggies, Avodaco Dip & Salsa
Course Appetizer, Finger Food, Snack, Starter
Keyword Dairy-Free, Easy, Fresh, Gluten-Free, Light, Quick, Refined-Sugar-Free, Summer, Vegan
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4


  • 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


  • 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.