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KITCHEN KIMBERLEY
Colorful crudités
Drinks board with various snacks such as homemade dips, tomatoes, guacamole, hummus, pesto and sweet paprika.
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Ingredients
Directions
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Bring a pot of water with salt, if necessary, to the boil. Halve the thicker asparagus broccoli in the length and cook together with the haricots verts 4 min.
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Drain in a colander, rinse under cold running water and drain.
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Meanwhile, halve the beetroot and put in a bowl. Clean the radishes, but leave 2 cm of the foliage.
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Halve the peppers in the length, leave the stalk starter and remove the seeds. Cut larger cauliflower florets smaller.
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Cut the tomatoes into wedges.
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Grate the green skin of the lime and squeeze out the fruit. Cut the avocados half way through.
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Remove the kernel and scoop out the flesh with a spoon from the peel.
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Spoon the flesh into a tall cup.
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Add 1 tbsp lime juice, 1 tsp lime grater, guacamole herbs and 2 tbsp water and season to taste with salt and pepper.
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Puree with a hand blender to a guacamole dip.
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Divide the vegetables over plates or a large shelf. Serve with all dips and tapaspicks for the beetroot and tomato wedges.
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Drizzle the tomatoes with some of the pesto.
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Nutrition
260Calories
Sodium8% DV200mg
Fat31% DV20g
Protein12% DV6g
Carbs5% DV14g
Fiber24% DV6g
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