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Summer Crudites with Avocado Dip

Seamus Muller makes guacamole
Seamus Muller makes guacamoleNathan Congleton / TODAY

Chef notes

Let your creativity run wild here. If you love certain veggies more than others, just add them. Just make sure you have a variety of different colors so the dish pops.

Chef tip: Choose vegetables that dip well and cut them small enough that there's no double-dipping. 


  • 8 radishes, quartered
  • 1 handful green beans or runner beans, lightly blanched and shocked in ice water
  • 1 small handful asparagus, lightly blanched and shocked in ice water
  • 1 cup cherry tomatoes
  • 2 celery stalks cut into 3-inch pieces
  • 1 rutabaga cut into paper-thin slices on a mandoline
  • 1 cup sugar snap peas, lightly blanched and shocked in ice water
  • 1 bunch tricolor carrots, halved lengthwise
Avocado Dip
  • 3 ripe avocados, pitted and peeled
  • Zest and juice of 3 limes
  • 1 garlic clove, grated on a Microplane
  • 1 tablespoon finely minced serrano chile
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup plain full-fat Greek yogurt or labne
  • 1/4 cup pepitas (hulled pumpkin seeds), toasted
  • Coarse sea salt to taste
  • 1/4 cup chopped fresh cilantro


For the crudite and the avocado dip: 


In a mortar, combine the avocados, lime zest, lime juice, garlic, and chile.


Gently pound with the pestle until just mixed. Add the olive oil, yogurt, pepitas, and a pinch of salt and pound and stir until almost smooth but still somewhat chunky.


Alternatively, pulse all the ingredients in a food processor. Season with salt to taste. 


Place crushed ice in a large bowl and nest a small bowl in the middle. Fill the small bowl with the avocado dip and top with the cilantro.


Place the crudités around the small bowl, sticking them into the crushed ice. Serve immediately.

Some vegetables, such as asparagus and green beans, benefit from brief cooking — or blanching — to make them more tender and to preserve their bright colors. Other veggies, like carrots, can be served raw but will look fresher if you blanch them.


Clean and cut vegetables to the desired size. Meanwhile, bring a large pot of water to a boil and add salt as if making pasta, about one tablespoon of salt per gallon of water. (Use kosher salt if available — it has a clean, non-metallic taste.)


Then add one type of vegetable at a time to the boiling water. Cook until half-tender, 1-3 minutes, depending on the vegetable (for instance, carrots take the longest and asparagus the shortest amount of time, with green beans being somewhere in the middle).


Remove with a slotted spoon and transfer the vegetables to a bowl of ice water. Once they are cool, use them to create the crudite.