Description
When I want something fresh, colourful, and truly crunchy, I make this crudité salad platter. Each vegetable is pre-seasoned so it stays crisp, while a creamy balsamic mayo dressing ties everything together without making it watery.
Ingredients
Scale
Ingredients (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
Ingredients (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
- A few turns freshly ground black pepper
Instructions
1) Make the dressing
- Mix all the dressing ingredients until smooth.
- Set aside.
2) Prepare the vegetables
- Wash and scrape the carrots, then grate them (rotary or standard grater). Add a little dressing, mix, and set aside.
- Wash the cucumber (peel or leave unpeeled). Cut in half lengthwise, then into half-moons. Lightly salt, let drain, then pat dry.
- Cut the cooked, peeled beetroots into evenly sized cubes. Add a little dressing, mix, and set aside.
- Cut the avocado into cubes. Add a little dressing, gently mix, and set aside.
- Cut the cherry tomatoes into quarters. Lightly salt and set aside.
- Wash the lettuce, cut into medium strips, soak briefly in cold water, then drain well.
3) Assemble
- Choose a wide serving dish.
- Arrange each preparation in separate sections to create colour contrast.
- Example: make a line of beetroot, then add the grated carrots, avocado, drained sweet corn, and lettuce.
- On the other side, arrange the drained cucumber, cherry tomatoes, then lettuce.
- Garnish with the sliced red onion.
Optional
- Add green, black, or Kalamata olives.
- Serve with deviled eggs.
- Prep Time: 20 min
- Category: salad, side dish
- Cuisine: easy cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal