Veggie Board
Prep: 25 minutes • Serves: 12
1 large avocado, halved, pitted and peeled
1 teaspoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups pita crackers
1 cup gluten-free rice crackers
1 container (10 ounces) roasted red pepper hummus
1 container (8 ounces) red pepperazzi™ peppers
1 jar (6 ounces) marinated and quartered artichokes, drained
1 cup dill dip
4 large celery ribs, quartered crosswise
4 large radishes, quartered
2 mini cucumbers, sliced on bias
1 orange bell pepper, sliced
1 cup baby carrots
1 cup broccoli florets
1 cup cauliflower florets
1/2 cup roasted salted almonds
1 teaspoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups pita crackers
1 cup gluten-free rice crackers
1 container (10 ounces) roasted red pepper hummus
1 container (8 ounces) red pepperazzi™ peppers
1 jar (6 ounces) marinated and quartered artichokes, drained
1 cup dill dip
4 large celery ribs, quartered crosswise
4 large radishes, quartered
2 mini cucumbers, sliced on bias
1 orange bell pepper, sliced
1 cup baby carrots
1 cup broccoli florets
1 cup cauliflower florets
1/2 cup roasted salted almonds
1. In medium bowl, mash avocado with back of fork; stir in lime juice, salt and black pepper. Transfer to small bowl. Makes about 3/4 cup.
2. To build board, divide crackers into 2 medium bowls; place hummus, pepperazzi peppers, artichokes and dill dip in 4 separate small bowls. Arrange small bowls on large board; arrange remaining vegetables and almonds on board around bowls. Serve board with crackers.
Approximate nutritional values per serving:
307 Calories, 20g Fat (3g Saturated), 10mg Cholesterol,
453mg Sodium, 29g Carbohydrates, 4g Fiber, 6g Protein