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Summer Crudités with Avocado Dip

August 24, 2017 By Leave a Comment

Summer Crudités with Avocado Dip

1/4 cup chopped cilantro
for the crudités:

3 ripe avocados, pitted and peeled

for the avocado dip:
8 radishes

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.
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
2.
Place the crudités around the bowl that is small, sticking them in the crushed ice. Serve immediately.

3.

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

Source: CelebrityChefs

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Filed Under: Celebrity Chefs Tagged With: Video

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