John Myers
Contents
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Ingredients
Vegetable sticks:
- 1 Carrot approx. 100 g
- 0,5 Red peppers approx. 100 g
- 1 Mini cucumber approx. 100 g
- 2 Stalks of celery approx. 100 g
- 4 Radishes approx. 100 g
Spicy avocado dip:
- 1 Ripe, soft avocado approx. 200 g
- 1 Clove of garlic
- 1 Cup Cut dill
- 1 Cup Plucked parsley
- 0,5 Cup Sliced lemon balm
- 1 tbsp Yogurt
- 1 tbsp Lemon juice
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Instructions
Vegetable sticks:
- Peel the carrots with the peeler, cut in half and cut into long sticks. Clean and wash the peppers and cut into strips. Peel the mini cucumber with the peeler, cut in half and cut into long sticks. Clean / remove the celery, cut into three parts and cut in half lengthways into sticks. Clean and wash the radishes.
Spicy avocado dip:
- Peel the avocado and remove the pulp from the stone. Peel the garlic clove and press through the press into the avocado meat. Add chopped dill, plucked parsley, chopped lemon balm, yogurt (1 tbsp), lemon juice (1 tbsp), coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches), mash everything with the potato masher and Puree finely with the hand blender.
Serve:
- Serve the vegetable sticks with a spicy avocado dip.
Nutrition
Serving: 100gCalories: 9kcalCarbohydrates: 0.9gProtein: 0.2gFat: 0.1g
