Crudités with Green Goddess Dip

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This vibrant platter of crudités with green goddess dip is a sophisticated way to start any meal or serve as a healthy party snack. The star of the dish is the velvety avocado-based dressing, which is packed with fresh Mediterranean herbs including tarragon, basil and parsley. By blending these with soured cream and a hint of anchovy, you create a complex, savoury flavour profile that perfectly complements the natural sweetness of the crisp, raw vegetables.

As a diabetes-friendly option, this recipe focuses on high-fibre colourful vegetables and lean protein from the prawns, offering a satisfying crunch without refined carbohydrates. It is a versatile choice for light summer entertaining or as a nutritious family sharing plate. The dip can be prepared a day in advance, making it a stress-free addition to your healthy recipe repertoire.

Ingredients for Crudités with Green Goddess Dip

45ml de jugo de limón fresco
2 filetes de anchoa
1 medium shallot, coarsely chopped
1 cucharada de vinagre de champán o vinagre de vino blanco
1 diente de ajo, pelado
1 large ripe avocado, peeled, pitted, quartered
1/2 cup soured cream
1/4 taza de perejil italiano fresco picado
3 cucharadas de estragón fresco picado
1 cucharada de albahaca fresca picada
1/2 taza de aceite de oliva
30 cooked large American prawns, peeled, tails left intact
Heads of green and red Belgian endive, trimmed, leaves separated
Easter Egg radishes, trimmed, with some tops still attached
Heirloom baby carrots, peeled, trimmed, with some tops still attached
Persian or Japanese cucumbers, cut into 3x1/2-inch spears
Sugar snap peas, trimmed
Red, yellow, and orange peppers, cut into 3x1/2-inch strips

How to make Crudités with Green Goddess Dip

Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor. Blend until shallot and garlic are finely chopped. Add avocado, soured cream, parsley, tarragon, and basil; blend until almost smooth. With machine running, add olive oil through feed tube in thin stream. Transfer dip to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Place bowl of dip on large platter. Surround with prawns and vegetables.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.