Lexi’s Weekly Dinner Plan Week 23

Happy first week of MAY! Spring is in full swing, and we couldn’t help create a week of veggie-packed light and healthy meals with all of this delicious Spring produce! Get ready to kickstart May with some of our favorite light and nourishing recipes! HINT: one of our most popular burger recipes is in this week’s meal plan. We bake it, but I bet it would be DELICIOUS grilled!

If you are new to the meal plans here, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog!

Weekly Dinner Plan Week 23

Monday: Thai Chicken Lettuce Wraps (30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly)

Tuesday: Pizza Stuffed Peppers (Egg-free, gluten-free, nut-free, paleo-friendly)

Wednesday: Leftovers

Thursday: Coconut Curry Ramen (30 minutes or less, dairy-free, egg-free, gluten-free, and paleo-friendly! Omit the fish sauce to make this recipe vegan friendly)

Friday: Out

Saturday: Buffalo Chicken Burger (30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly, nut-free)

Sunday: Salmon Puttanesca (Dairy-free, egg-free, gluten-free, nut-free, and paleo-friendly)

Make some swaps from the Lexi’s Clean Kitchen Cookbook this week!

Grab your free printable shopping list HERE!

Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! Try the Sesame Seared Ahi Tuna Salad with Ginger Dressing from page 150 or the BBQ Chicken Pizza on page 176!

Celebrating Mother’s Day with a homemade Mother’s Day BRUNCH? Get creative with this Eggs Benedict Bar (Dairy-free, gluten-free, and paleo-friendly)!

As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d love to hear from you!

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

Prep Time 00:10 Cook Time 00:05 Total Time 0:15 Yields 6


    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.
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