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Crudités with Herbed Chutney



1 ½ cups cherry heirloom tomatoes, halved

2 Persian cucumbers, thinly sliced and halved

5 pieces of french radish, sliced into quarters

1 cup baby heirloom carrots

Herbed Chutney

1 cup mint, diced 

1 cup parsley, diced 

1 cup Yogurt

3 tbsp of lime juice

1 tablespoon salt


In a blender combine lime juice, yogurt, mint, parsley, and salt. Blend until smooth and green. Pour into a small serving bowl.

On a serving platter, place the bowl of chutney off centered, then add tomatoes, cucumbers, radish, cheese, olives and carrots surrounding the bowl.  Then serve!

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