Crudité Platter with Tzatziki Sauce

Cruite Platter with Dairy-Free Tzatziki Sauce - Lexi's Clean Kitchen

This Crudité Platter with Dairy-Free Tzatziki Sauce makes for such a light and refreshing snack, appetizer, or side-dish! The perfect bright and colorful dish to make with any seasonal veggies you have on hand! Dairy-free, egg-free, grain-free, gluten-free, and Whole30 compliant! This will be the most gorgeous appetizer on the table, for sure!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

Is there anything better than a dish filled with colorful fresh produce? We blanched the carrots, broccoli, and snow peas in this platter to create that pop of color! Blanching stops the enzyme actions that can cause loss of flavor and color in vegetables, making it a great technique to use before freezing vegetables or serving them raw!

This would be the perfect spread for any dinner party, brunch, or holiday celebration!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

I mean, how gorgeous is this? Dip and devour!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

Crudité Platter with Tzatziki Sauce

Preparation 0:10 2017-04-29T00:10:00+00:00 Cook Time 0:05 2017-04-29T00:05:00+00:00 Serves 6     adjust servings
Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen


Vegetables for Crudité

  • 6 cups water
  • 1 tablespoon sea salt
  • 3 multi-colored carrots, peeled and blanched
  • 1 head broccoli, blanched and sliced into bite-sized pieces
  • 1 bunch of radishes, blanched
  • 1 cup snow peas, blanced
  • 1 watermelon radish, blanched and sliced thin
  • 1 bunch celery
  • 1 case cherry tomatoes
  • 4 small sweet pepper

Dairy-free Tzatziki


  1. Fill a large saucepan with water and toss in salt. Cover and bring to a boil over medium-high heat.
  2. Fill a large bowl with ice water and set aside.
  3. Prep you vegetables and place them in the boiling water. Set your timer for three minutes. Using a slotted spoon, remove the broccoli, red radish, snap peas and watermelon radish and place vegetables into the ice water. Set your timer for two more minutes. After two minutes, remove the carrots with the slotted spoon and place into the ice water. Remove the vegetables from the ice water and pat dry. Serve on platter of choice!
  4. Place shredded cucumber in a medium mixing bowl. Add 1/4 teaspoon sea salt and let sit for 5 minutes.
  5. Place coconut milk, lemon juice, dill, sea salt and black pepper into a high-speed blender. Blend until smooth. Pour into a small mixing bowl.
  6. Strain the water out of the cucumber. Add the cucumber to the small mixing bowl with the coconut milk mixture. Stir well. Taste and adjust seasoning as desire. Place in serving bowl and sprinkle with paprika.

Jicama Kale Salad with Orange Lime Vinaigrette

This Jicama Kale Salad with Orange Lime Vinaigrette is a delicious light summer salad packed with kale, red bell peppers, jicama, cilantro, and carrots from the farm- plus additional pops of flavor with mango and avocado! Tossed with a delicious orange lime dressing everyone will love. Make it as a side, or top it with grilled chicken or shrimp for a fabulous main dish!

Jicama Kale Salad with Orange Lime Dressing

HOW IS IT AUGUST!? You guys, we get married in under 3 weeks. CRAZY TALK!

But it’s also week 5 of the CSA summer series with Fed and Fit and PaleOMG. The series is flying by! Without further ado, week 5…

Jicama Kale Salad with Orange Lime Dressing

Jicama Kale Salad with Orange Lime Dressing

Jicama Kale Salad with Orange Lime Dressing

Preparation 15 min 2017-04-29T00:15:00+00:00


For the salad

  • 6 cups kale, chopped
  • 1 jicama, julienned or cut into match sticks
  • 1 red bell pepper, julienned or cut into match sticks
  • 2 carrots, julienned or cut into matchsticks
  • 1 avocado, cubed
  • 1 mango, cut into matchsticks
  • 1/4 cup fresh cilantro, chopped

Orange Lime Dressing

  • 2 oranges, juiced
  • 1 lime, juiced
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon ground ginger or 1 teaspoon grated ginger
  • 1 tablespoon fresh chopped cilantro


  • In a small bowl whisk together all dressing ingredients and set aside.
  • In a large bowl toss kale with all the other salad ingredients.
  • Toss with desired amount of dressing and serve immediately!
  • Jicama Kale Salad with Orange Lime Dressing

     Cassy made you Corned Beef Breakfast Hash

    A balanced plate complete with tender corned beef, crispy potatoes, collard greens, pickled purple onions, and a poached egg to bring it all together. This is the perfect breakfast to whip up for company or for a week of make-ahead meals!


    Juli made you Summer Vegetable Gnocchi 

    A summer gluten free pasta dish that is bursting with fresh seasonal flavors from the spring onions, zucchini, yellow squash, bell pepper, and baby plum tomatoes. The dish is finished off with lemon, basil and parsley to make you truly enjoy all the flavors summer has to offer!


    Check out the recipes for Week 1Week 2,  Week 3, and Week 4 of the Summer CSA series, and if you make a recipe, use hashtag #summerCSArecipes, so all 3 of us see your remakes!

    Mixed Berry Hazelnut Crunch Cream Pops

    These Mixed Berry Hazelnut Crunch Cream Pops are a huge hit in our home, especially since it has been HOT here in Boston. These pops are packed with fresh berries, a coconut milk base, chocolate shavings, and a crunch of crushed hazelnuts.

    Delicious flavor in each bite. I am so excited to be partnering with Driscoll’s today to bring you these popsicles. Make them in a pinch, and keep them on hand for a guilt-free treat. Plus they are dairy-free and vegan-friendly, too! 

    Mixed Berry Hazelnut Crunch Cream Pops

    Berries are in season RIGHT NOW, and I’ve been adding them to my salads, desserts, as a side with eggs, piling them into my smoothies, and just eating them as a snack. There’s not much better!

    Mixed Berry Hazelnut Crunch Cream Pops

    Mixed Berry Hazelnut Crunch Cream Pops


    Mixed Berry Hazelnut Crunch Cream Pops

    Preparation 10 min 2017-04-29T00:10:00+00:00 Serves 9     adjust servings


    For the Base

    • 1 can full-fat coconut milk
    • 1 teaspoon chia seeds
    • 1 1/2 tablespoon maple syrup

    For the Add-Ins

    • 1 package (6 ounces or 1 1/4 cups) Driscoll’s Organic Blueberries
    • 1 cup Driscoll’s Organic Strawberries, diced
    • 1/2 cup hazelnuts, toasted
    • 1/4 cup shaved chocolate


  • In a high-speed blender, blend coconut milk, chia seeds, and maple syrup.
  • Toast hazelnuts: placed peeled hazelnuts into a small skillet and toast, stirring often, until golden brown, about 5 minutes. Let cool then chop hazelnuts.
  • Place a few strawberries into the bottom of your into popsicle molds. Add in a few hazelnuts.
  • Pour in about 1 tablespoon of coconut base into molds.
  • Add in a few blueberries, chocolate shavings, and hazelnuts.
  • Fill the rest of the way with coconut base.
  • Top with hazelnuts and chocolate shavings.
  • Add in your popsicle sticks. Place in freezer for 6 hours or overnight.
  • Mixed Berry Hazelnut Crunch Cream Pops

    Mixed Berry Hazelnut Crunch Cream Pops

    P.S. Want to win $100 worth of Driscoll’s berries? Enter the sweepstakes here!

    What are your favorite ways to use berries?

    Cantaloupe Ginger Cocktails

    Happy Memorial Day! If you are outside BBQing today, these Cantaloupe Ginger Cocktails are a must. They are refreshing, tasty, and lightened up from your average cocktail! 

    Cantaloupe Ginger Cocktail

     Melon, ginger, and fresh mint for the flavor combination win! 

    It’s smooth, high-quality, and naturally gluten-free made with 88 percent corn and 12 percent buckwheat! So if you’re super sensitive to cross-contamination, it’s best to stick with products that are made with naturally gluten-free ingredients, like Stoli Gluten Free. you’re in luck. 

    Cantaloupe Ginger Cocktail

    Cantaloupe Ginger Cocktail

    Cantaloupe Ginger Cocktail

    Preparation 7 min 2017-04-29T00:07:00+00:00 Serves 1     adjust servings


    • 1 1/2 ounces Stoli gluten-free vodka
    • 1 teaspoon honey, more as desired
    • 3 ounces cantaloupe puree
    • 1 teaspoon fresh grated ginger
    • 1 teaspoon lime juice
    • Optional: fresh mint leaves, additional for garnish
    • Cantaloupe, balled, for garnish
    • Ice cubes


  • For the Puree: Cut the cantaloupe into chunks and blend in a high-speed blender or food processor for 30 seconds until completely smooth. Depending on the size of your cantaloupe, this will yield about 16 ounces of puree.
  • In a cocktail shaker filled with ice cubes, add vodka and honey and stir well until honey is mostly dissolved. Add cantaloupe puree, ginger, lime juice, and mint, if adding. Muddle the mint with the back of a wooden spoon. Shake vigorously then strain and pour into a chilled glass.
  • Garnish with sprigs of mint and melon balls if desired.
  • Recipe Notes

  • Add more honey as desired. Make sure to really stir it in to get it to combine into the drink. Maple syrup will work well here, too.
  • Cantaloupe Ginger Cocktail

    Cantaloupe Ginger Cocktail

    This is a sponsored conversation written by me on behalf of Stoli. The opinions and text are all mine.

    Enjoy the day!


    Antipasto ‘PASTA’ Salad

    Today’s post is really really good. I mean really good.

    I’ve teamed up with KitchenAid® and to bring you not only an awesome recipe, but a chance to win your very own KitchenAid® Stand Mixer and Spiralizer Attachment. See? I told you it was a good day!

    But first… this ‘Pasta’ Salad.

    Summer is in full-force and by that I mean the best produce EVER. Zucchinis, Summer Squash, Tomatoes. Give me ALL of the summer produce! I just cannot get enough.

    This Antipasto ‘Pasta’ Salad is the perfect way to use up your summer veggies, plus it is packed with TONS of delicious flavor.



    So. Much. Goodness.



    Did I mention I am in love with my new KitchenAid® Stand Mixer? I mean it’s just a wonderful kitchen tool. 



    And THEN I got the spiralizer attachment. It has 4 different blades, fits right on the front of your stand mixer, and BOOM! Perfect spiralized veggies. 



    Spiralize-and-devour! Kind of my new motto.




    Antipasto 'Pasta' Salad

    Preparation 20 min 2017-04-29T00:20:00+00:00


    For the noodles

    Everything else

    • 1/2 cup - 1 cup pepperoni
    • 1/2 cup - 1 cup salami, cubed
    • 1/2 - 1 cup cup fresh mozzarella
    • 1/2 cup roasted red peppers
    • 1/4 cup roasted garlic
    • 1/2 cup broccoli florets, finely chopped



  • Using your KitchenAid® Spiralizer Attachment, spiralize veggies and set aside
  • Chop all meat and additional veggies and place in the bowl
  • In a separate bowl, whisk together dressing ingredients
  • Pour over salad
  • Taste and adjust spices as desired
  • Serve immediately
  • antipastosalad1antipastosalad4antipastosalad5


    Porch teamed up with KitchenAid® to bring you an AWESOME giveaway. Enter to win your very own KitchenAid® Stand Mixer AND the Spiralizer Attachment! 

    ENTER: #SpiralizeaClassic 

    Contest dates: August 18-30, winner is announced on August 31st!

     This is a sponsored post with and KitchenAid®. I was not compensated but received product for this post. As ALWAYS, all opinions on Lexi’s Clean Kitchen are 100% my own. My sponsors help make LCK possible!

    Cold Brew Iced Coffee

    WELL! It officially really feels like Summer. 90 degrees all last week and I’m seriously at the point of retiring my morning hot coffee for ALL iced coffee. It’s August and it was bound to happen already. BUT, don’t give me hot coffee watered down with ice. I want some good, strong cold brew; and it’s EASY to make!

    This week for Healthy Food Friday with American Express, let’s make some COFFEE!


    Let’s break this down into five steps!



    Step 1: Pour 1 3/4 cup ground coffee into a pitcher.

    Step 2: Pour 4 cups of water into the pitcher.

    Step 3: STIR.

    Step 4: Cover with plastic wrap and let steep for 12 hours.

    Step 5: Remove plastic and place a cheese cloth over a beverage dispenser or an additional pitcher. Pour coffee over the cloth. 

    Now simply add ice and serve as desired!

    COLDBREW2 (1)

    BOOM! Fresh, delicious cold brew. Ready for the heat wave.


    Use it in my Coffee Fudge Chunk Ice Cream!


    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

    What’s your preference: Hot or Cold Coffee?