Crudités platter with guacamole
This shelf holds everything needed for a crudités board: raw vegetables and guacamole already seasoned with lime, cilantro, and poblano heat. It's the quickest dinner when you need something fresh and light, and nothing asks more of you than arranging it on a plate.
About 180 calories a serving, 5 g protein, 31 g carbohydrate, 4 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 4 oz [115 g] good crackers or tortilla chips
From your shelf
- 1 guacamole tray with baby carrots, cucumber, guacamole, jicama, red bell pepper,
Staples
- to taste salt
- to taste pepper
- Open the tray and inspect each vegetable; discard any that are soft or discolored. Arrange the carrots, cucumber, jicama, and peppers on a plate or board in clusters by color, leaving space for the guacamole in the center.
- Spoon the guacamole into the center of the arrangement, or leave it in its container nested on the board. Taste the guacamole; add a pinch of salt and pepper if needed, though it likely needs nothing.
- Serve with crackers or chips on the side for dipping, and eat with your hands or small plates. The vegetables stay fresh this way for one eating, no cooking required.
Note Swap the guacamole for hummus or yogurt dip if someone prefers it. Leftover vegetables keep in their container for one day. Serve with cold wine, beer, or sparkling water and call it dinner.
On the label
BABY CARROTS, CUCUMBER, GUACAMOLE (HASS AVOCADOS, ROMA TOMATO, RED ONION, POBLANO PEPPER, PASTEURIZED LIME JUICE, KOSHER SALT, CILANTRO), JICAMA, RED BELL PEPPER, YELLOW BELL PEPPER.
Taylor Farms, pre-packaged fruit & vegetables, serving 85 g, package 61 OZ/3.81 LBS. Ingredients as printed on the label.
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Cooks as guacamole. Half of it left? Use up the guacamole.