# What You’ll Need:
→ Vegetables for Skeleton
01 - 1 large English cucumber, sliced
02 - 2 medium carrots, peeled and cut into sticks
03 - 1 red bell pepper, sliced into strips
04 - 1 yellow bell pepper, sliced into strips
05 - 1 cup cherry tomatoes
06 - 1 small head cauliflower, broken into florets
07 - 1 small head broccoli, broken into florets
08 - 1 cup snap peas
09 - 1 cup black olives, whole or sliced
10 - 2 radishes, sliced
11 - 1 celery stalk, cut into sticks
→ Gooey Avocado Dip
12 - 2 ripe avocados
13 - 1/3 cup plain Greek yogurt
14 - 1 small garlic clove, minced
15 - 2 tablespoons fresh lime juice
16 - 1 tablespoon olive oil
17 - 1/4 cup fresh cilantro, chopped
18 - 1/2 teaspoon ground cumin
19 - 1/2 teaspoon salt
20 - 1/4 teaspoon black pepper
# Step-by-Step Guide:
01 - Rinse all vegetables thoroughly under cold running water. Peel carrots and celery, then slice, chop, and portion all produce according to their listed descriptions.
02 - Arrange cucumber slices to shape the spine and limbs on a large serving platter. Form arms and legs with carrot and celery sticks. Design ribs and pelvis using bell pepper strips. Position cauliflower florets for shoulders and hips. Add cherry tomatoes and radish slices for joints, and use broccoli florets to represent feet and hands. Garnish with black olives for facial features and anatomical details.
03 - Create the skull at the top of the arrangement by clustering cauliflower florets or placing a small round dish for the dip.
04 - In a medium mixing bowl, mash the avocados using a fork or spoon until mostly smooth. Incorporate the Greek yogurt, minced garlic, lime juice, olive oil, chopped cilantro, ground cumin, salt, and black pepper. Mix until creamy and homogenous.
05 - Spoon avocado dip into a small bowl and place as the skeleton’s skull or set beside the platter for dipping. Serve immediately or cover and refrigerate until ready.
