Mixed baby vegetables with creamy lemon, coriander and avocado dip

Name: Mixed baby vegetables with creamy lemon, coriander and avocado dip
Total time: 30 min
Ingredients: 200 grams baby carrots, scrubbed, then cut in half lengthways; 200 grams baby leeks, trimmed; 200 grams baby beetroot, peeled, cut in half and boiled in salted water for 5 minutes, then drained and refreshed; 200 grams baby fennel, cut in half lengthways, tops trimmed off; 100 millilitres olive oil; zest and juice 1 lemon; 1 teaspoon chilli flakes; Avocado dip; 1 large avocado, peeled and roughly chopped; 125 millilitres sour cream; 2 tablespoons sweet chilli sauce; zest and juice ½ lemon; 2 tablespoons chopped coriander leaves; american mustard (check label if eating gluten-free)

www.nzwomansweeklyfood.co.nz

Mixed baby vegetables with a creamy lemon, coriander, and avocado dip—quick, tasty, and gluten-free. Perfect for snacks or starters!

View full recipe on www.nzwomansweeklyfood.co.nz

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Ingredients

200 grams baby carrots, scrubbed, then cut in half lengthways
200 grams baby leeks, trimmed
200 grams baby beetroot, peeled, cut in half and boiled in salted water for 5 minutes, then drained and refreshed
200 grams baby fennel, cut in half lengthways, tops trimmed off
100 millilitres olive oil
zest and juice 1 lemon
1 teaspoon chilli flakes
Avocado dip
1 large avocado, peeled and roughly chopped
125 millilitres sour cream
2 tablespoons sweet chilli sauce
zest and juice ½ lemon
2 tablespoons chopped coriander leaves
american mustard (check label if eating gluten-free)