Red Meat Allergy Friendly Lemon-Dill Veggie Sticks with Avocado Dip
Total time15 min
Prep time15 min
Cook time0 min
4.9(21)
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Learn more →Ingredients
4 servings
For the veggie sticks
- 2 medium carrots, peeled and cut into 3-inch sticks
- 2 medium stalks celery, cut into 3-inch sticks
- 1 medium english cucumber, cut into 3-inch sticks
- 6 radishes, trimmed and quartered
For the dip
- 2 ripe avocados, halved and pitted
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 small clove garlic, finely grated
- 2 tbsp fresh dill, finely chopped
- 1 tbsp olive oil
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Arrange the carrot sticks, celery sticks, cucumber sticks, and radish quarters on a serving platter or in a shallow bowl.
- 2
Scoop the avocado flesh into a medium bowl. Add the lemon juice, lemon zest, garlic, dill, olive oil, salt, and turmeric. Mash with a fork or potato masher until the dip is mostly smooth with a few small chunks remaining.
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