Vegetables with Various Dips
(0 votes)
(0 votes)
Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
373
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 373 cal. | (18 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 47.6 μg | (79 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 129 mg | (136 %) | ||
| Potassium | 974 mg | (24 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the raw vegetables
- 2 carrots
- 2 Red Bell pepper
- 4 stalks Celery (with green leaves)
- For the avocado mousse
- 1 garlic clove
- 1 Avocado
- 3 Tbsps Lime juice
- 1 generous pinch Lime zest
- 1 pinch chopped cilantro
- salt
- 5 ozs Whipped cream
- freshly ground peppers
- For the chickpea cream
- 3 ½ ozs canned chickpeas
- 4 Tbsps jarred Tahini
- 1 Tbsp olive oil
- 3 ½ ozs Crème fraiche
- 1 generous pinch Harissa
- salt
- lemon juice
- 1 Tbsp chopped Pistachio
Preparation steps
1.
For the avocado mousse, peel the garlic and chop coarsely. Cut the avocado in half, remove the pit, scoop the flesh into a bowl and mash with garlic and lime juice. Add the lime zest and cilantro and season with salt. Beat the cream until stiff and fold into the avocado mixture.
Season to taste with coarse pepper and garnish with parsley.
2.
For the chickpea cream: drain the chickpeas and mash together with the tahini, the oil, the crème fraîche, and the harissa. Season with salt and lemon juice and sprinkle with pistachios.
3.
For the raw vegetables, rinse the vegetables and cut into similar sized matchsticks. Serve with the dips.
