Summer Vegetable Crudi

PREP: 20 minutes | COOK: 0 minutes | YIELD: 5 x 1-cup servings

This is an Italian version of crudits, meaning raw vegetables. This dish takes the raw vegetables and turns them into bite-sized pieces and ribbons, then tosses them with a summery lemon vinaigrette. Eating the vegetables raw preserves their vital nutrients.

½ bunch baby asparagus, about ½ lb (225 g), stalk ends trimmed

2 baby yellow or crookneck squash, about ½ lb (225 g) each, ends trimmed

1 large carrot, peeled and trimmed

1 tsp (5 ml) lemon zest

Juice of ½ lemon

2 tsp (10 ml) extra virgin olive oil

Pinch each sea salt and freshly ground black pepper

2 Tbsp (30 ml) unsalted shelled sunflower seeds

Cut asparagus into ½-inch pieces on the diagonal. Using a vegetable peeler, peel squash and carrot lengthwise into ribbons. Add all prepared vegetables to a salad bowl.

In a small bowl, whisk together lemon zest and juice, olive oil, salt and pepper, and pour over vegetables. Gently toss to combine. Sprinkle with sunflower seeds and serve.


Calories: 65 | Calories from Fat: 34 | Protein: 1 g | Carbs: 6 g | Total Fat: 4 g | Saturated Fat: 0.5 g | Trans Fat: 0 g | Fiber: 3 g | Sodium: 59 mg | Cholesterol: 0 mg