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Creating a crudite platter & MORE

By Sydney Rosensaft and Vel Scott

Before the pandemic sent each of us to our own homes in isolation, dinner parties used to happen. A most popular appetizer dish was a crudité platter: a French dish consisting of raw vegetables and dips. Although gatherings are now risky, you can still prepare this easy, nutritious platter. Crudités are a simple way to include a large variety of vegetables into your diet without having to worry about too much preparation, utensils, or even plates. It’s finger food!

The vegetables are often raw, cut up into shapes that you can easily pick up with your hand to dip. All it takes is a bit of chopping and assembling. Plus, no two crudité platters are ever the same - there are so many vegetables to choose from, especially if you rely on what is in season.

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Here are some vegetables that you can easily pull out of your fridge or garden and cut into finger-ready strips:

  • bell peppers

  • celery

  • cucumbers

  • mushrooms

  • radishes

  • tomatoes

You can also blanch some vegetables for your crudité platter, for digestive, texture, or taste reasons:

  • asparagus

  • broccoli

  • cauliflower

  • carrots

  • snap peas

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Now let’s get dipping! The great thing about making your own dip is that it’s yours. You can adjust the proportions to get whatever consistency you desire and add any spices you have on hand. As you read through these recipes, remember that any measurement are simply a suggestion. Feel free to switch it up to fit your palate!


Guacamole is a traditional Mexican dip whose bright color is sure to bring life to your crudité platter. Its basis is mashed avocado, which is a healthy fat and provides health benefits such as lowering bad cholesterol - as long as you eat them in moderation.

  • Ingredients:

  • 2 avocados

  • 1 onion, minced

  • ½ tomato, finely chopped

  • juice of 1 lime

  • salt and pepper to taste

  • Optional: parsley and cilantro

  • Directions

  • Scoop out avocado and mash.

  • Stir in onion, tomato, lime juice, salt, and pepper

  • Add herbs, if desired

  • Yield: 6 servings

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This herb dip is simple and extremely versatile - you can literally add whatever herbs you want or have on hand. They can be fresh, dried, or frozen. Just have fun playing around with different combinations!

  • Ingredients

  • 1 cup silken tofu

  • ½ cup fresh herbs - your choice!

  • some suggestions:

  • chives, tarragon, rosemary, basil, thyme, sage, dill, cilantro, parsley

  • 1 clove garlic, minced

  • salt and black pepper to taste

  • Directions

  • In a bowl with the silken tofu, stir in herbs, garlic, and salt and pepper (or whatever other spices you want)

  • Optional: add milk for a thinner consistency

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You’re all ready to assemble your crudité platter and start garnishing. Arrange the veggies around bowls of dips with lemon, lime, or orange wedges spread throughout. Sprinkle some extra herbs on the dips to bring out the flavor! With so many choices to choose from, the combinations are endless. Remember to use what you have on hand/what’s in season, listen to your taste buds, and have fun playing around with combos! At the end of the day, your crudité platter is sure to be nutritious and delicious.

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Once your crudite platter has been displayed and enjoyed, you may be left with extras of these versatile, colorful vegetables. Here’s where your “Inner Creative Spirit” comes into play. There are ways you can repurpose the leftover veggies so you don’t have any waste. Plus, all of the veggies are already prepared and cut into easy-to-use pieces!

The first way to re-use extras is a plant-based stir-fry dish using your choice of extra vegetables. The best thing about a veggie stir fry is that it can be served any time of the day. Yes, even for breakfast, topped with your favorite whole grain or tofu.

  • Directions

  • In a pan, heat a little olive oil (another healthy fat)

  • Toss the veggies in the pan with fresh herbs and spices.

  • Optional: top with whole grain or tofu for a complete breakfast.

There’s another way you can re-use the leftover crudite veggies: SMOOTHIES.

  • Directions:

  • Put your veggies, some frozen fruit, and some liquid to a blender (can be ice, water, or non-dairy milk)

  • Blend until desired consistency.

  • Pour into a mason jar and drink to your heart’s delight; or take it in an on-the-go thermos for a busy day.

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