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🍽️ Colorful Vegetable Platter with Yogurt Dip

170 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• 1 red bell pepper
• 2 beefsteak tomatoes
• 1 avocado
• batavia lettuce
• 2 yellow carrots
• 1 box cress
• 150 g mushrooms
• 1 tbsp butter
• curry
• 1 cup yogurt
• 2 tbsp lemon juice
• salt (pepper)

Instructions

1. 1. Wash the cucumber and slice it into thin rounds.
2. 2. Wash the tomatoes and cut them into small wedges.
3. 3. Remove the seeds from the bell pepper and cut it into thin strips.
4. 4. Peel the avocado and cut it in half lengthwise.
5. 5. Remove the pit from the avocado halves.
6. 6. Slice the avocado halves into thin pieces.
7. 7. Peel the carrots.
8. 8. Grate the carrots using the coarse side of a grater.
9. 9. Wash the salad leaves thoroughly.
10. 10. Separate the salad leaves from the stems one by one.
11. 11. Arrange the prepared vegetables and salad attractively on a large platter.
12. 12. Clean the mushrooms with a cloth or brush.
13. 13. Cut the mushrooms in half lengthwise.
14. 14. Melt the butter in a pan over medium heat.
15. 15. Add the curry powder to the melting butter.
16. 16. Sauté the mushrooms gently in the curry butter.
17. 17. Place the sautéed mushrooms onto the vegetable platter.
18. 18. Put the yogurt into a small bowl.
19. 19. Add the lemon juice to the yogurt.
20. 20. Stir the yogurt and lemon juice until creamy.
21. 21. Season the yogurt mixture with salt.
22. 22. Season the yogurt mixture with pepper.
23. 23. Pour the yogurt sauce evenly over the vegetables.
24. 24. Sprinkle fresh cress over the finished platter.

Nutrition per serving

• kcal: 170
• Protein: 6 g · Fett/Fat: 8 g · Carbs: 20 g