Blanched Vegetable Platter with Lemon & Dill Tahini Dressing

A colorful assortment of crisp-tender blanched vegetables served with a zesty lemon and dill tahini dressing for a fresh, elegant appetizer or side.

Total Time:

Yield:

¾ cup dressing

½ cup tahini

⅓ cup fresh dill, stems removed

3 tablespoons fresh lemon juice

1 tablespoon avocado oil

1 teaspoon coarse kosher salt

½ teaspoon coarse-ground black pepper

2 cloves garlic

½ cup water, divided

Cauliflower florets, halved lengthwise

Red radishes, trimmed and halved lengthwise

Heirloom carrots, trimmed, peeled and halved lengthwise

Broccolini, trimmed

Snow peas

Sugar snap peas

Green beans

Fresh dill, for garnish

For dressing, place tahini, dill, lemon juice, avocado oil, salt, pepper and garlic in a food processor or blender. Cover and blend or process until smooth. Add ¼ cup water; cover and blend until combined. Add enough of the remaining ¼ cup to make desired consistency. Cover and refrigerate up to 1 week.
For vegetables, bring a large saucepan of water to boil. Cook each vegetable separately, uncovered, for 2 to 3 minutes or until crisp-tender. Drain, then plunge into a bowl of ice water to quickly cool.
To serve, drain vegetables, pat dry and arrange on serving platter. Garnish with lemon wedges and additional dill, if desired. Serve vegetables with dressing.

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