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Garden Crudités with Cilantro Orange and Lime Dressing
Serves 6
Celebrate the glory of summer by showcasing some fresh garden bounty. A crudité platter always goes down a treat, especially when it’s full of the summer’s best. Radishes, carrots, garden peas, young broccoli, and even tiny gem lettuce are wonderful additions. It all gets topped off with a zesty dressing made with cilantro, orange, lime, and a hint of sherry vinegar.
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Ingredients
- 3 Tbsp (45 mL) extra-virgin olive oil
- 2 tsp (10 mL) freshly grated orange zest
- 2 Tbsp (30 mL) freshly squeezed orange juice
- 2 Tbsp (30 mL) freshly squeezed lime juice
- 1 1/2 Tbsp (22 mL) sherry vinegar
- 2 tsp (10 mL) honey
- 1/2 tsp (2 mL) Dijon mustard
- 1/4 cup (60 mL) Greek yogurt
- 1 Tbsp (15 mL) finely chopped green onion
- 1/2 tsp (2 mL) grated gingerroot
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 cup (250 mL) cilantro leaves
- Garden vegetables of your choice, including radishes, carrots, tomatoes, broccoli, gem lettuce, garden peas, mushrooms
Directions
01
Make dressing by combining olive oil, orange zest, orange juice, lime juice, vinegar, honey, mustard, yogurt, green onion, gingerroot, salt, and pepper. Add cilantro leaves and use a hand mixer to blend.
02
Cut up crudités and arrange in sections on large platter. Pour dip into small bowl and serve alongside.
