Crudité Platter Full of Crunch

French

Here is an easy to make fresh, colourful, and truly crunchy crudité salad platter.

Each vegetable and fruit is pre-seasoned so it stays crisp, while a creamy balsamic mayo dressing ties everything together without making it watery.

Crunchy Crudité Salad Platter with Creamy Balsamic Mayo Dressing (Carrot, Beetroot, Avocado)

When I’m craving a truly fresh salad, I go for a crunchy crudité platter: shredded carrots, diced beetroot, well-drained cucumber, creamy avocado, and juicy cherry tomatoes.

The little upgrade is the creamy balsamic mayo dressing, milder than a classic vinaigrette, with a hint of garlic that brightens every bite.

Mayonnaise also helps the dressing cling to the vegetables without feeling heavy.

For a salad that stays crisp (not watery), I lightly salt the cucumber for a few minutes, then drain it well.

I also season each ingredient in its own bowl, so the beetroot doesn’t stain everything and every flavour stays distinct.

When it’s time to serve, I arrange the vegetables in colourful stripes and finish with red onion slices.

Keep extra dressing on the side, and add olives or deviled eggs for an even more satisfying platter, perfect for family meals or a Ramadan table.

Ingredients You’ll Need for This Crunchy Crudité Platter

For the crudité salad

• 2 carrots
• 2 cooked beetroots
• 1 medium cucumber
• A few leaves romaine lettuce or little gem (sucrine)
• 1 avocado
• 1/2 can sweet corn, drained
• 1 generous handful cherry tomatoes
• 1 medium red onion, halved then thinly sliced

For the creamy balsamic mayo dressing

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 1 garlic clove, finely grated
• 1/4 tsp salt (or to taste)
• 3 tbsp mayonnaise
• Freshly ground black pepper

How to Make This Crunchy Crudit Platter

1) Make the dressing

• Whisk (or shake in a jar) balsamic vinegar, olive oil, grated garlic, salt, mayonnaise, and pepper until smooth.
• Set aside.

2) Prep the vegetables (the “stay crunchy” method)

• Carrots: wash, peel or scrape, then grate. Toss with a small spoonful of dressing. Set aside.
• Cucumber: wash (peel or leave skin on for extra crunch). Slice lengthwise, then into half-moons (not too thin). Sprinkle with a little salt, rest 5–10 minutes, then drain well.
• Beetroot: peel if needed, dice into even cubes. Toss with a small spoonful of dressing. Set aside.
• Avocado: dice into cubes. Gently toss with a small spoonful of dressing. Set aside.
• Cherry tomatoes: quarter, lightly salt, set aside.
• Lettuce: wash, slice into medium strips, soak briefly in cold water for extra crispness, then drain/spin very well.

How to assemble a beautiful salad platter

• Choose a wide serving plate.
• Arrange each ingredient in separate sections or stripes for strong colour contrast.
• Add drained sweet corn, then scatter red onion slices over the top.
• Serve extra dressing on the side so everyone can add more without softening the salad.

Optional add-ons

• Green, black, or Kalamata olives
• Deviled eggs (a great way to turn it into a fuller meal)
• Feta, chickpeas, tuna, or shredded chicken for extra protein
• Seeds (sunflower/pumpkin) for even more crunch

Troubleshooting (quick fixes)

• Watery salad: cucumber/tomatoes weren’t drained enough → salt briefly, drain well, and dress at the end.
• Everything turns pink: beetroot mixed into the whole salad → keep beetroot separate and place it as its own stripe.
• Avocado gets mushy: over-mixed → toss gently, dress lightly, and add close to serving time.
• Dressing tastes too sharp: balsamic is strong → add 1 tbsp water or a little more mayo.

FAQ: frequently asked questions

– Can I make this salad ahead of time? Yes, keep the ingredients separate and add the dressing at the last minute.

– Do I need to peel the cucumber? No, the skin adds crunch. Peel only if it’s thick or bitter.

– How do I stop the beetroot from staining everything? Season it in a separate bowl and arrange it as its own stripe on the platter.

– Can I swap the mayonnaise? Yes, use Greek yogurt or fromage blanc, but the dressing will be less creamy.

– What should I serve it with? Deviled eggs, cold roast chicken, grilled fish, or simply bread.

– How can I make the dressing lighter? Add 1-2 tbsp water and slightly reduce the mayonnaise.

Other Side dishes to try

• Light & Creamy Coleslaw
• Watermelon Feta Salad
• Fattoush Salad Lebanese Side dish with Crispy Pita
• Mexican chopped salad with black beans and corn