Skeleton Veggie Platter with Yogurt Dip

1. 1 Cucumbers≈ $3.67 per kg 70 g
2. 2 Carrots≈ $1.50 per kg 60 g
3. 3 Bell peppers≈ $6.00 per kg 50 g
4. 4 Celery stalkspack 400 g ≈ $2.20 40 g
5. 5 Cherry tomatoespack 250 g ≈ $2.50 40 g
6. 6 Fresh cauliflowerpack 700 g ≈ $3.00 60 g
7. 7 Plain yogurtpack 300 g ≈ $2.10 60 g
8. 8 Garlic≈ $10.00 per kg 2 g
9. 9 Dillpack 50 g ≈ $1.80 5 g
10. 10 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash and dry the vegetables.

2. Cut cucumber¹, carrot², bell³ pepper, and celery⁴ into sticks; separate broccoli into small florets.

3. Arrange the veggies on a large platter in a skeleton shape: broccoli as the head, sticks as bones, cherry⁵ tomatoes as joints.

4. Mix yogurt, grated garlic⁸, dill⁹, and salt.

5. Serve the dip alongside and enjoy immediately.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.