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🍽️ Crunchy Raw Veggie Boats with Creamy Yogurt Dip

158 kcal · 30 min · 4 servings

Ingredients

• Celery stalks 100 g
• Chicory 2 pcs
• Lemons 1 pc
• Chives, fresh 1 bunch
• Yogurt, plain 200 g
• Sour cream 100 g
• Honey 2 tsp
• Salt pinch
• Pepper, black ground pinch
• Apples, red 2 pcs
• Carrots 3 pcs
• Beetroot in jar, slices 200 g

Instructions

1. 1. Thoroughly wash the celery stalks under running water.
2. 2. Slice the celery into thin, even rounds.
3. 3. Separate 16 large leaves from the chicory head.
4. 4. Wash the chicory leaves and let them drain well.
5. 5. Cut the remaining chicory into fine strips.
6. 6. Wash the lemon thoroughly.
7. 7. Squeeze the juice from the lemon.
8. 8. Wash the chives and dry them well.
9. 9. Cut the chives into fine rings.
10. 10. Add yogurt, sour cream, lemon juice, chives, honey, salt, and pepper to a bowl.
11. 11. Mix the dressing ingredients well together.
12. 12. Wash the apples thoroughly.
13. 13. Quarter the apples and remove the core.
14. 14. Peel the carrots and trim the ends.
15. 15. Coarsely grate the apples and carrots.
16. 16. Drain the beetroot.
17. 17. Cut the beetroot into small cubes.
18. 18. Spread the yogurt mixture evenly over the chicory leaves.
19. 19. Sprinkle the filled leaves with the remaining chicory and celery slices.
20. 20. Drizzle the remaining dressing over the boats.
21. 21. Enjoy the raw vegetable boats immediately while fresh.

Nutrition per serving

• kcal: 158
• Protein: 5 g · Fett/Fat: 6 g · Carbs: 23 g