Vegetable sticks in a tumbler

Vegetable sticks in a tumbler

Based on 7 ratings

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
200 g pumpernickel (or other dark bread)
cucumber
carrot
½ radish
2 stalks celery
zucchini
rep pepper
100 g green asparagus
avocado
lemon (juice)
10 g cilantro
½ tsp nutmeg
salt
pepper
Metric
Imperial

Utensils

  • food processor
  • oven
  • baking tray
  • parchment paper
  • cutting board
  • knife
  • citrus juicer (optional)
  • tumblers

Nutrition per serving

Cal
232
Protein
7g
Fat
8g
Carb
32g

Step 1/6

Preheat the oven to 60°C/140°F. For the edible earth, mix pumpernickel with nutmeg, salt, and pepper in a food processor.
  • 200 pumpernickel (or other dark bread)
  • ½ tsp nutmeg
  • salt
  • pepper
  • food processor
  • oven

Preheat the oven to 60°C/140°F. For the edible earth, mix pumpernickel with nutmeg, salt, and pepper in a food processor.

Step 2/6

Next, put the bread crumbs on a lined baking sheet and bake in a preheated oven at 60°C/140°F for approx. 30 min. until dried.
  • baking tray
  • parchment paper

Next, put the bread crumbs on a lined baking sheet and bake in a preheated oven at 60°C/140°F for approx. 30 min. until dried.

Step 3/6

Meanwhile, for the dip, quarter an avocado, remove the pit and the skin.
  • 1 avocado
  • cutting board
  • knife

Meanwhile, for the dip, quarter an avocado, remove the pit and the skin.

Step 4/6

Now, puree the avocado with lemon juice, salt, and pepper in the food processor. Cut the cilantro into fine strips and fold into the avocado mixture.
  • 1 lemon
  • 10 coriander
  • salt
  • pepper
  • citrus juicer (optional)
  • food processor
  • cutting board
  • knife

Now, puree the avocado with lemon juice, salt, and pepper in the food processor. Cut the cilantro into fine strips and fold into the avocado mixture.

Step 5/6

Next, fill the tumblers with the avocado crème.
  • tumblers

Next, fill the tumblers with the avocado crème.

Step 6/6

Top with a layer of dried pumpernickel. To serve, cut the vegetables into strips as desired and stick into the tumblers.
  • 1 cucumber
  • 1 carrot
  • ½ radish
  • 2 stalks celery
  • 1 zucchini
  • 1 red pepper
  • 100 green asparagus
  • cutting board
  • knife

Top with a layer of dried pumpernickel. To serve, cut the vegetables into strips as desired and stick into the tumblers.