Surrounding dip:
– 3 pieces of romaine lettuce
– 2 asparagus
– 1 celery
– 1/2 cucumber
– broccoli
– 1/2 bell pepper
– sirloin steak (cooked in coconut oil and seasoned with paprika, garlic powder,, onion powder, salt and pepper)
– 2 soft boiled eggs
– 1/2 apple ( I wanted something sweet)
– a couple of pecans (was craving them lol)
– topped with a drizzle of olive oil and salt and pepper (except apples)
Tzatziki Dip:
– 1/2 cucumber
– salt
– pepper
– 1tbsp olive oil
– 1 can coconut cream
– 3 cloves garlic
– 1/2 cup dill
Blended and topped with some diced turmeric, dried parsley, olive oil, salt and pepper.
(Honestly, I wouldn’t follow this dip recipe again. If you eat dairy, I don’t, I’d recommend just making the normal tzatziki recipe that calls for many of the same ingredients, except it calls for yogurt instead of coconut cream. For it the coconut cream and everything was too watery and not creamy as I had hoped.)
by Umnsstudennt
2 Comments
I topped the dip with turmeric for no reason except to incorporate it somewhere in my meal. It doesn’t really add to the flavor of the dip so if you feel like skipping it that’s not a problem.
I basically have been bored of salads so I made this. I’ve had this platter for months and never used it and decided it was about time. It’s basically a deconstructed salad, but was much more enjoyable to eat and pick out what vegetable or food I wanted to eat and to dip or not. I think it made eating more enjoyable.
What if I don’t have a sombrero platter?