Vegetable Crudite with Two Dips
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
474
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 474 cal. | (23 %) | ||
| Protein | 17.9 g | (18 %) | ||
| Fat | 34.43 g | (30 %) | ||
| Carbohydrates | 30.97 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.92 g | (33 %) |
more nutritional values
| Vitamin A | 1,653.22 mg | (206,653 %) | ||
| Vitamin D | 1.18 μg | (6 %) | ||
| Vitamin E | 9.63 mg | (80 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 4.02 mg | (34 %) | ||
| Vitamin B₆ | 0.26 mg | (19 %) | ||
| Folate | 181.08 μg | (60 %) | ||
| Pantothenic acid | 0.59 mg | (10 %) | ||
| Biotin | 25.52 μg | (57 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 36.56 mg | (38 %) | ||
| Potassium | 1,285.33 mg | (32 %) | ||
| Calcium | 378.31 mg | (38 %) | ||
| Magnesium | 144.15 mg | (48 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 2.59 μg | (1 %) | ||
| Zinc | 1.87 mg | (23 %) | ||
| Saturated fatty acids | 3.53 g | |||
| Cholesterol | 2.94 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the almond and parsley dip
- 150 grams chopped almonds
- 1 bunch parsley
- 1 garlic clove
- 4 Tbsps olive oil
- 125 milliliters Instant Vegetable broth
- salt
- freshly ground pepper
- zest and juice of 1/2 lemons
- For the yogurt dip and vegetables
- 400 grams Yogurt (0.1% fat)
- 2 tsps Mustard
- salt
- freshly ground pepper
- zest and juice of 1/2 lemons
- 1 red or yellow Bell pepper
- 3 stalks Celery
- 2 carrots
- 1 Zucchini
- 1 Fennel bulb
- 1 bunch Radish
- ½ small Romaine lettuce
Preparation steps
1.
For the almond and parsley dip: Rinse the parsley, shake dry and chop the leaves. Peel the garlic. In a blender, puree the almonds, parsley, garlic and olive oil, add the broth and season with salt, lemon zest and juice.
2.
For the yogurt dip: In a bowl, stir together the yogurt, lemon zest and mustard, then season with salt and pepper.
3.
Rinse and trim the vegetables and peel if necessary. Cut the vegetables into strips and/or bite-size pieces. Rinse the romaine lettuce and separate the leaves. Arrange the vegetables on a platter and serve with the dips.
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