1/4 cup chopped cilantro
for the crudités:
3 ripe avocados, pitted and peeled
for the avocado dip:
2 celery stalks, cut into 3-inch pieces
Place crushed ice in a bowl that is large and nest a small bowl in the center. Fill the bowl with the avocado dip and top with the cilantro.
1 tablespoon finely minced serrano chile
1 pack tricolor carrots, halved lengthwise
coarse sea salt
To make the avocado dip, in a mortar, combine the avocados, lime zest, lime juice, garlic, and chile. Gently pound with the pestle until just mixed. Add pepitas, yogurt, the olive oil, and a pinch of salt and pound and stir until almost smooth but still somewhat chunky. Pulse all of the ingredients. Season with salt.
Published at Thu, 24 Aug 2017 14:56:26 +0000
Place the crudités around the bowl that is small, sticking them in the crushed ice. Serve immediately.
1 cup cherry tomatoes
1 handful green beans or runner beans, lightly blanched and shocked in ice water
1 rutabaga, cut into paper-thin pieces on a mandoline
1 cup sugar snap peas, lightly blanched and shocked in ice water
zest and juice of 3 limes
1 small handful asparagus, lightly blanched and shocked in ice water