Summer Crudités with Avocado Dip Recipe

Name: Summer Crudités with Avocado Dip Recipe
Ingredients: 3 ripe avocados, pitted and peeled; zest and juice of 3 limes; 1 clove garlic, grated on a microplane; 1 tablespoon finely minced serrano chili; 1⁄4 cup extra virgin olive oil; 1⁄4 cup plain full-fat Greek yogurt or labneh; 1⁄4 cup pepitas (hulled pumpkin seeds), toasted; coarse sea salt; 1⁄4 cup chopped cilantro; 8 radishes, quartered; 1 handful green beans or runner beans, lightly blanched and then shocked in ice water; 1 small handful asparagus, lightly blanched and then shocked in ice water; 1 cup cherry tomatoes; 2 stalks celery, cut into 3-inch pieces; 1 rutabaga, cut into paper-thin slices on a mandoline; 1 cup sugar snap peas, lightly blanched and then shocked in ice water; 1 bunch tricolor carrots, halved lengthwise

goop.com

Seamus Mullen’s cleaned-up answer to chips and guac, this combo of crunchy veg and creamy, slightly spicy dip is our new summer favorite.

View full recipe on goop.com

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Cooking tools:

Mortar and pestle
Food processor
Microplane
Mixing bowl
Serving bowl
Chef's knife
Cutting board

Ingredients

3 ripe avocados, pitted and peeled
zest and juice of 3 limes
1 clove garlic, grated on a microplane
1 tablespoon finely minced serrano chili
1⁄4 cup extra virgin olive oil
1⁄4 cup plain full-fat Greek yogurt or labneh
1⁄4 cup pepitas (hulled pumpkin seeds), toasted
coarse sea salt
1⁄4 cup chopped cilantro
8 radishes, quartered
1 handful green beans or runner beans, lightly blanched and then shocked in ice water
1 small handful asparagus, lightly blanched and then shocked in ice water
1 cup cherry tomatoes
2 stalks celery, cut into 3-inch pieces
1 rutabaga, cut into paper-thin slices on a mandoline
1 cup sugar snap peas, lightly blanched and then shocked in ice water
1 bunch tricolor carrots, halved lengthwise