Mixed Crudites with Green Goddess Dressing Recipe

Name: Mixed Crudites with Green Goddess Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup lightly packed flat-leaf parsley; 1/2 English cucumberhalved lengthwise, seeded and chopped; 1/2 Hass avocado; 1 small shallot, chopped; 2 tablespoons full-fat plain yogurt; 1 tablespoon snipped chives; 1 garlic clove, crushed; 2 teaspoons rose or white wine vinegar; 1 teaspoon Asian fish sauce; 3 tablespoons extra-virgin olive oil; Kosher salt; Freshly ground pepper; 1/2 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 1 tablespoon finely chopped chives; 1 tablespoon finely chopped flat-leaf parsley; 1/2 small rutabaga (6 ounces), peeled and cut into 2-by- 1/2-inch batons; 1/2 head of cauliflower, cut into bite-size florets; 2 kohlrabi bulbs (1/2 pound), peeled and cut into 2-by- 1/2-inch batons; 1 crispy sweet apple, such as Granny Smith or Honey Crisphalved, cored and thinly sliced; 1/2 cup shaved aged Pecorino Romano cheese; 2 tablespoons sliced toasted almonds; Kosher salt; Freshly ground pepper; 1 head of Bibb lettuce, leaves separated, for serving

Servings: persons

1 cup lightly packed flat-leaf parsley
1/2 English cucumberhalved lengthwise, seeded and chopped
1/2 Hass avocado
1 small shallot, chopped
2 tablespoons full-fat plain yogurt
1 tablespoon snipped chives
1 garlic clove, crushed
2 teaspoons rose or white wine vinegar
1 teaspoon Asian fish sauce
3 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
1/2 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped chives
1 tablespoon finely chopped flat-leaf parsley
1/2 small rutabaga (6 ounces), peeled and cut into 2-by- 1/2-inch batons
1/2 head of cauliflower, cut into bite-size florets
2 kohlrabi bulbs (1/2 pound), peeled and cut into 2-by- 1/2-inch batons
1 crispy sweet apple, such as Granny Smith or Honey Crisphalved, cored and thinly sliced
1/2 cup shaved aged Pecorino Romano cheese
2 tablespoons sliced toasted almonds
Kosher salt
Freshly ground pepper
1 head of Bibb lettuce, leaves separated, for serving

1
make the dressing In a food processor, combine all of the ingredients except the olive oil, salt and pepper.
2
Pulse until very finely chopped.
3
With the machine on, drizzle in the olive oil and process until the dressing is nearly smooth.
4
Season with salt and pepper.
5
Scrape the dressing into a bowl, cover and refrigerate until chilled, 30 minutes.
6
meanwhile, make the crudites In a large bowl, whisk the lemon zest and juice with the olive oil, chives and parsley.
7
Add the rutabaga, cauliflower, kohlrabi, apple, Pecorino and almonds and toss well.
8
Season with salt and pepper.
9
Serve the crudites in the lettuce cups with the Green Goddess dressing on the side.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 cup lightly packed flat-leaf parsley, 1/2 English cucumberhalved lengthwise, seeded and chopped, 1/2 Hass avocado, 1 small shallot, chopped, and more.

Yes, Mixed Crudites with Green Goddess Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mixed Crudites with Green Goddess Dressing

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