Two notes - first, for an unusual treat, especially for the kids, try with cut strawberries. Second, the ‘purple/yellow’ colored vegetables pictured are dragon carrots. They don’t taste much different than standard carrots - perhaps a bit sweeter and spicier - but they make for great conversation with party guests!
ingredients
- 1/3 cup unsalted almonds, whole
- 10 to 15 mint leaves, depending on size
- 1 handful (3 to 4 ounces) of pea shoots
- 1/3 cup plain Greek yogurt
- 1 tablespoon Pastamore Lemongrass White Balsamic Vinegar
- pinch of salt and pepper to taste
- variety of cut vegetables
directions
Add almonds and mint leaves to food processor and pulse until finely chopped. Add pea shoots to the processor and puree. Add pea puree to a medium bowl, and fold in yogurt, lemongrass balsamic, salt & pepper. Taste and adjust seasoning.
Add almonds and mint leaves to food processor and pulse until finely chopped. Add pea shoots to the processor and puree. Add pea puree to a medium bowl, and fold in yogurt, lemongrass balsamic, salt & pepper. Taste and adjust seasoning.
Serve with assorted cut vegetables - we like carrot & celery sticks, radishes and cucumbers. Makes about 1 cup.
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