The New Crudité Platter
Ingredients
Avocado Ranch
-
⅓
cup
plain greek yogurt
-
½
cup
buttermilk
-
1
ripe avocado
-
2
tablespoons
fresh parsley
-
2
teaspoons
dried parsley
-
2
tablespoons
fresh dill
-
2
teaspoons
dried dill
-
1
tablespoon
fresh chives
-
1
teaspoon
dried chives
-
½
teaspoon
onion powder
-
1
clove
garlic
-
salt + pepper to taste
Fried Asparagus and Zucchini
-
canola or vegetable oil for frying
-
1
cup
all-purpose flour or rice flour
-
¼
teaspoon
baking powder
-
1
cup
sparkling water
-
1
large bunch
asparagus
-
12
zucchini blossoms or 2 zucchini sliced
-
4
ounces
fresh mozzarella
The Crudité
-
baby artichokes
-
kalamata olives
-
radishes halved
-
snap peas
-
cherry tomatoes
-
slices cucumber
-
carrot sticks
-
1-2
cups
hummus
Instructions
- Combine all avocado ranch ingredients in a blender and blend until smooth.
- Adjust seasoning with salt and pepper, then refrigerate.
- Heat oil in a pot for frying until it reaches 375°F.
- Whisk together flour, baking powder, and cayenne in a bowl, then add sparkling water.
- Stuff mozzarella into zucchini blossoms, or simply serve with sliced zucchini.
- Dip asparagus in batter and fry until golden, then drain on paper towels.
- Repeat frying with zucchini blossoms or sliced zucchini.
- Arrange fried and fresh veggies around bowls of hummus and avocado ranch on a platter.
Nutrition Facts (estimated)
Servings
8
Calories
366
Total fat
20g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
15mg
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