Vegetable sticks in a tumbler

Based on 8 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
7 g
Fat
8 g
Carb
32 g
  • 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 g 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.
    • 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.
    • lemon
    • 10 g 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.
    • cucumber
    • carrot
    • ½ radish
    • 2 stalks celery
    • zucchini
    • red pepper
    • 100 g 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.