INKA x Brightland: Crudité and Watermelon Skewers
Recipes

INKA x Brightland: Crudité and Watermelon Skewers

These crudité and watermelon skewers are your new late-summer staple. Bursting with flavor from Brightland's balsamic vinegar and olive oil, they pack perfectly in our elevated foodware for al fresco enjoyment!

 

To Grab

For the crudité:

  • 1 avocado
  • 1 cup packed parsley and cilantro leaves
  • 1 jalapeño, ribs and seeds removed
  • 2 cloves garlic
  • juice of one lime (or two – get lots of limey goodness in there!)
  • 1/2 cup water
  • 1/2 cup Brightland's ALIVE olive oil
  • 1 teaspoon salt
  • 1/2 cup pistachios
  • Brightland's AWAKE olive oil, for drizzling
  • raw seasonal vegetables for dipping (we used broccoli, carrot, endive, cucumber and radish)

 

For the skewers:

  • watermelon, cubed
  • feta, cubed
  • mint leaves
  • Brightland's RAPTURE balsamic vinegar

 

To Do

  1. Pulse all crudité ingredients in food processor - except AWAKE oil - until incorporated and mostly smooth. 
  2. Add additional oil or water depending on ideal consistency and transfer to Container.
  3. Cut vegetables for crudité and transfer to a Food Container.
  4. Alternate cubed watermelon, feta, and mint leaves on short skewers.
  5. Just before eating, drizzle skewers with balsamic vinegar and dip with ALIVE oil. Enjoy!

Recipe, photography, and food styling by Gabby Phi

 

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