Celebrate the glory of summer by showcasing some fresh garden bounty. A crudité platter always goes down a treat, especially when it’s full of the summer’s best. Radishes, carrots, garden peas, young broccoli, and even tiny gem lettuce are wonderful additions. It all gets topped off with a zesty dressing made with cilantro, orange, lime, and a hint of sherry vinegar.
Cilantro versus coriander
In North America, we use cilantro, the Spanish word for coriander, to describe the leafy stems of the coriander plant. We use the word coriander to denote the seeds which we dry and grind as spices. In other English-speaking parts of the world, coriander is often used to describe the leafy stems
This recipe was originally published in the July 2025 issue of alive magazine.
Garden Crudités with Cilantro Orange and Lime Dressing
Ingredients
- 3 Tbsp (45 mL) extra-virgin olive oil
- 2 tsp (10 mL) freshly grated orange zest
- 2 Tbsp (30 mL) freshly squeezed orange juice
- 2 Tbsp (30 mL) freshly squeezed lime juice
- 1 1/2 Tbsp (22 mL) sherry vinegar
- 2 tsp (10 mL) honey
- 1/2 tsp (2 mL) Dijon mustard
- 1/4 cup (60 mL) Greek yogurt
- 1 Tbsp (15 mL) finely chopped green onion
- 1/2 tsp (2 mL) grated gingerroot
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1 cup (250 mL) cilantro leaves
- Garden vegetables of your choice, including radishes, carrots, tomatoes, broccoli, gem lettuce, garden peas, mushrooms
Directions
01
Make dressing by combining olive oil, orange zest, orange juice, lime juice, vinegar, honey, mustard, yogurt, green onion, gingerroot, salt, and pepper. Add cilantro leaves and use a hand mixer to blend.
02
Cut up crudités and arrange in sections on large platter. Pour dip into small bowl and serve alongside.
