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🍽️ Vegetable platter with three tasty dips

221 kcal · 30 min · 4 servings

Ingredients

• 1 endive
• 1 cucumber
• 1 kohlrabi
• 2 carrots
• 1 stalk celery
• 2 bell peppers (red and green)
• 2 tomatoes
• 1 avocado
• 1 tbsp lemon juice
• salt
• pepper
• 200 g quark
• 2 tbsp whipping cream
• 1 handful mixed herbs (e.g. dill, chives, parsley)
• salt
• white pepper

Instructions

1. 1. Rinse the chicory thoroughly under running water.
2. 2. Carefully separate the individual leaves of the chicory.
3. 3. Peel the cucumber, kohlrabi, and carrot.
4. 4. Remove the tough strings from the celery.
5. 5. Cut the cucumber, kohlrabi, carrot, and celery into long, finger-thick sticks.
6. 6. Remove the seeds and white interior from the bell peppers.
7. 7. Cut the bell peppers into thin strips.
8. 8. Wash the tomatoes and cut them into small cubes.
9. 9. Arrange the prepared vegetables on a large platter.
10. 10. Distribute the tomato cubes along with the rest of the vegetables on the platter.
11. 11. Cut the avocado in half lengthwise.
12. 12. Remove the large pit from the avocado half.
13. 13. Peel the avocado and remove the flesh.
14. 14. Place the avocado flesh into a bowl.
15. 15. Add the lemon juice to the avocado.
16. 16. Mash the avocado with the lemon juice finely using a fork.
17. 17. Season the avocado dip to taste with salt and pepper.
18. 18. Place the quark (curd cheese) into a separate bowl.
19. 19. Add the cream to the quark.
20. 20. Stir the quark and cream until smooth and creamy.
21. 21. Rinse the fresh herbs briefly under cold water.
22. 22. Chop the herbs very finely.
23. 23. Fold the herbs into the quark mixture.
24. 24. Season the herb quark with salt and pepper.
25. 25. Serve the vegetable platter together with the three dips.

Nutrition per serving

• kcal: 221
• Protein: 12 g · Fett/Fat: 11 g · Carbs: 17 g