The New Crudité Platter.
View original ↗
Half Baked Harvest · by Tieghan Gerard★ 3.9 (44)

The New Crudité Platter.

NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 28%
CARBS 33G39% OF CAL
11G FIBER17G OTHER6G TOTAL SUGAR
FAT 19G49% OF CAL
4G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A loaded crudité platter with fresh and fried vegetables, creamy dips, and cheese. A crowd-pleasing appetizer with great texture and flavor variety.

starteramericangluten freevegetarian
View the full recipe on Half Baked Harvest →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 8
  • 1/3 cup plain greek yogurt
  • 1/2 cup buttermilk
  • 1 ripe avocado (pitted)
  • 2 tablespoons fresh parsley (or 2 teaspoons dried)
  • 2 tablespoons fresh dill (or 2 teaspoons dried)
  • 1 tablespoon fresh chives (or 1 teaspoon dried)
  • 1/2 teaspoon onion powder
  • 1 clove garlic
  • salt + pepper to taste
  • canola or vegetable oil (for frying)
  • 1 cup all-purpose flour or rice flour
  • 1/4 teaspoon baking powder
  • 1 cup sparkling water
  • 1 large bunch asparagus (ends trimmed)
  • 12 zucchini blossoms OR 2 zucchini (sliced)
  • 4 ounces fresh mozzarella (cubed)
  • baby artichokes
  • kalamata olives
  • radishes (halved)
  • snap peas
  • cherry tomatoes
  • slices cucumber
  • carrot sticks
  • 1-2 cups homemade or store-bought hummus
PREP
20M
SODIUM
578MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.