{"id":132226,"date":"2026-01-15T00:28:58","date_gmt":"2026-01-15T00:28:58","guid":{"rendered":"https:\/\/www.amourdecuisine.fr\/?p=132226"},"modified":"2026-01-15T00:29:02","modified_gmt":"2026-01-15T00:29:02","slug":"crudite-platter-full-of-crunch","status":"publish","type":"post","link":"https:\/\/www.amourdecuisine.fr\/en\/article-crudite-platter-full-of-crunch.html","title":{"rendered":"Crudit\u00e9 Platter Full of Crunch"},"content":{"rendered":"\n

Here is an easy to make fresh, colourful, and truly crunchy crudit\u00e9 salad platter.<\/p>\n\n\n\n

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

\"Colorful<\/figure>\n\n\n\n

Crunchy Crudit\u00e9 Salad Platter with Creamy Balsamic Mayo Dressing (Carrot, Beetroot, Avocado)<\/h2>\n\n\n\n

When I\u2019m craving a truly fresh salad, I go for a crunchy crudit\u00e9 platter: shredded carrots<\/a>, diced beetroot, well-drained cucumber, creamy avocado, and juicy cherry tomatoes.<\/p>\n\n\n\n

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

Mayonnaise<\/a> also helps the dressing cling to the vegetables without feeling heavy.<\/p>\n\n\n\n

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

I also season each ingredient in its own bowl, so the beetroot doesn\u2019t stain everything and every flavour stays distinct.<\/p>\n\n\n\n

When it\u2019s time to serve, I arrange the vegetables in colourful stripes and finish with red onion slices.<\/p>\n\n\n\n

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<\/a>.<\/p>\n\n\n

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\"Colorful<\/figure>\n<\/div>\n\n\n

Ingredients You\u2019ll Need for This Crunchy Crudit\u00e9 Platter<\/h2>\n\n\n\n

For the crudit\u00e9 salad<\/h3>\n\n\n\n
    \n
  • 2 carrots<\/li>\n\n\n\n
  • 2 cooked beetroots<\/li>\n\n\n\n
  • 1 medium cucumber<\/li>\n\n\n\n
  • A few leaves romaine lettuce or little gem (sucrine)<\/li>\n\n\n\n
  • 1 avocado<\/li>\n\n\n\n
  • 1\/2 can sweet corn, drained<\/li>\n\n\n\n
  • 1 generous handful cherry tomatoes<\/li>\n\n\n\n
  • 1 medium red onion, halved then thinly sliced<\/li>\n<\/ul>\n\n\n\n

    For the creamy balsamic mayo dressing<\/h3>\n\n\n\n
      \n
    • 1\/4 cup balsamic vinegar<\/li>\n\n\n\n
    • 1\/4 cup olive oil<\/li>\n\n\n\n
    • 1 garlic clove, finely grated<\/li>\n\n\n\n
    • 1\/4 tsp salt (or to taste)<\/li>\n\n\n\n
    • 3 tbsp mayonnaise<\/li>\n\n\n\n
    • Freshly ground black pepper<\/li>\n<\/ul>\n\n\n\n
      \"Freshly<\/figure>\n\n\n\n

      How to Make This Crunchy Crudit Platter<\/h2>\n\n\n\n

      1) Make the dressing<\/h3>\n\n\n\n
        \n
      • Whisk (or shake in a jar) balsamic vinegar, olive oil, grated garlic, salt, mayonnaise, and pepper until smooth.<\/li>\n\n\n\n
      • Set aside.<\/li>\n<\/ul>\n\n\n\n

        2) Prep the vegetables (the \u201cstay crunchy\u201d method)<\/h3>\n\n\n\n
          \n
        • Carrots:<\/strong> wash, peel or scrape, then grate. Toss with a small spoonful of dressing. Set aside.<\/li>\n\n\n\n
        • Cucumber:<\/strong> 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\u201310 minutes, then drain well.<\/li>\n\n\n\n
        • Beetroot:<\/strong> peel if needed, dice into even cubes. Toss with a small spoonful of dressing. Set aside.<\/li>\n\n\n\n
        • Avocado:<\/strong> dice into cubes. Gently toss with a small spoonful of dressing. Set aside.<\/li>\n\n\n\n
        • Cherry tomatoes:<\/strong> quarter, lightly salt, set aside.<\/li>\n\n\n\n
        • Lettuce:<\/strong> wash, slice into medium strips, soak briefly in cold water for extra crispness, then drain\/spin very well.<\/li>\n<\/ul>\n\n\n\n

          How to assemble a beautiful salad platter<\/h3>\n\n\n\n
            \n
          • Choose a wide serving plate.<\/li>\n\n\n\n
          • Arrange each ingredient in separate sections or stripes<\/strong> for strong colour contrast.<\/li>\n\n\n\n
          • Add drained sweet corn, then scatter red onion slices over the top.<\/li>\n\n\n\n
          • Serve extra dressing on the side<\/strong> so everyone can add more without softening the salad.<\/li>\n<\/ul>\n\n\n\n
            \"Close-up<\/figure>\n\n\n\n

            Optional add-ons<\/h2>\n\n\n\n
              \n
            • Green, black, or Kalamata olives<\/li>\n\n\n\n
            • Deviled eggs (a great way to turn it into a fuller meal)<\/li>\n\n\n\n
            • Feta, chickpeas, tuna, or shredded chicken for extra protein<\/li>\n\n\n\n
            • Seeds (sunflower\/pumpkin) for even more crunch<\/li>\n<\/ul>\n\n\n\n

              Troubleshooting (quick fixes)<\/h2>\n\n\n\n
                \n
              • Watery salad:<\/strong> cucumber\/tomatoes weren\u2019t drained enough \u2192 salt briefly, drain well, and dress at the end.<\/li>\n\n\n\n
              • Everything turns pink:<\/strong> beetroot mixed into the whole salad \u2192 keep beetroot separate and place it as its own stripe.<\/li>\n\n\n\n
              • Avocado gets mushy:<\/strong> over-mixed \u2192 toss gently, dress lightly, and add close to serving time.<\/li>\n\n\n\n
              • Dressing tastes too sharp:<\/strong> balsamic is strong \u2192 add 1 tbsp water or a little more mayo.<\/li>\n<\/ul>\n\n\n