Crudite, Herb-avocado, Furikake Recipe

Prep vegetables

Wash all vegetables thoroughly and spin or pat dry. Trim ends of carrots and peel if desired. Trim and halve snap peas if large. Remove stem and seeds from red bell pepper, then cut into 1/2-inch strips. Slice cucumber lengthwise into quarters, then cut into 3-inch batons. Trim radishes and slice thinly if desired. Halve cherry tomatoes if large.

Cut and arrange

Cut mini sweet peppers in half lengthwise and remove seeds. Arrange cucumber batons, carrot sticks, bell pepper strips, mini pepper halves, radish slices, snap peas and cherry tomatoes on a serving platter or board grouped by type for color. If using microgreens or mixed salad greens, place them in the center or as a bed under the vegetables.

Scatter chopped fresh herbs (cilantro, parsley, chives) lightly over the arranged crudités for aroma and color. Place lime wedges around the platter for optional brightening.

Prepare avocado

Cut avocados in half, remove pits and scoop flesh into a medium bowl. Use a fork to mash avocado to a mostly smooth but slightly chunky texture, or transfer to a small food processor for a creamier dip.

Add Greek yogurt, minced garlic, olive oil, lime juice, chopped cilantro, parsley and chives to the mashed avocado. Stir to combine.

Season with kosher salt and freshly ground black pepper. If the dip is thicker than you like, add up to 1 tablespoon cold water and stir until you reach a smooth, spoonable consistency. Taste and adjust lime, salt or herbs to preference.

Transfer the dip to a shallow bowl and smooth the top slightly to create a small well in the center (this helps hold the furikake and sesame seeds).

Sprinkle 2 teaspoons of furikake evenly over the surface of the herb-avocado dip, focusing a little in the center well. If using extra toasted sesame seeds, sprinkle them on top as well for added crunch.

Finish the dish by lightly sprinkling flaky sea salt and a small crack of black pepper over the crudités and dip. Place the dip bowl on the platter among the vegetables.

Serve immediately at room temperature. Encourage guests to squeeze lime over individual vegetables or the dip for extra brightness.