Vegetable Crudite with Two Dips

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Vegetable Crudite with Two Dips
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
474
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie474 kcal(23 %)
Protein17.9 g(18 %)
Fat34.43 g(30 %)
Carbohydrates30.97 g(21 %)
Sugar added0 g(0 %)
Roughage9.92 g(33 %)
Vitamin A1,653.22 mg(206,653 %)
Vitamin D1.18 μg(6 %)
Vitamin E9.63 mg(80 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.6 mg(55 %)
Niacin4.02 mg(34 %)
Vitamin B₆0.26 mg(19 %)
Folate181.08 μg(60 %)
Pantothenic acid0.59 mg(10 %)
Biotin25.52 μg(57 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C36.56 mg(38 %)
Potassium1,285.33 mg(32 %)
Calcium378.31 mg(38 %)
Magnesium144.15 mg(48 %)
Iron3.5 mg(23 %)
Iodine2.59 μg(1 %)
Zinc1.87 mg(23 %)
Saturated fatty acids3.53 g
Cholesterol2.94 mg

Ingredients

for
4
For the almond and parsley dip
150 grams chopped almonds
1 bunch parsley
1 garlic clove
4 tablespoons 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 teaspoons 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
How healthy are the main ingredients?
RadishalmondCeleryolive oilparsleyMustard

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.