5 Healthy Appetizers That Are Sure to Please

Appetizers are the opening act of any meal, setting the stage for the culinary journey to come. They tantalize the taste buds, awaken the appetite, and offer a preview of the flavors yet to unfold. While they often lean towards the indulgent side, there’s ample room for creativity to craft appetizers that not only excite the palate but also nourish the body.

5 Healthy Appetizers to Wow Your Crowd

Avocado Cucumber Rolls

Ingredients:

• 2 ripe avocados
• 1 large cucumber
• 1/4 cup diced red bell pepper
• 1/4 cup diced yellow bell pepper
• 1/4 cup diced red onion
• 2 tablespoons chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. Slice the cucumber lengthwise into thin strips using a mandoline or vegetable peeler.
2. In a bowl, mash the avocados with lime juice, salt, and pepper.
3. Spread a thin layer of avocado mixture onto each cucumber strip.
4. Sprinkle diced bell peppers, onion, and cilantro over the avocado.
5. Roll up the cucumber strips and secure them with toothpicks.
6. Serve chilled.

Serving size: Makes 10 rolls

Nutritional content (per roll):

• Calories: 45
• Fat: 3g
• Carbohydrates: 5g
• Fiber: 2g
• Protein: 1g

Quinoa-Stuffed Mini Bell Peppers

Ingredients:

• 10 mini bell peppers
• 1 cup cooked quinoa
• 1/2 cup black beans, drained and rinsed
• 1/4 cup corn kernels
• 1/4 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped fresh parsley
• 1 tablespoon olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes.
2. In a bowl, combine cooked quinoa, black beans, corn, tomatoes, red onion, parsley, olive oil, lemon juice, salt, and pepper.
3. Stuff each bell pepper with the quinoa mixture.
4. Place stuffed peppers on a baking sheet and bake for 15-20 minutes until peppers are tender.
5. Serve warm or at room temperature.

Serving size: Makes 10 stuffed peppers

Nutritional content (per stuffed pepper):

• Calories: 60
• Fat: 2g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 2g

Greek Yogurt Veggie Dip

Ingredients:

• 1 cup Greek yogurt
• 1/2 cup finely chopped cucumber
• 1/4 cup grated carrot
• 2 tablespoons chopped fresh dill
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a bowl, mix together Greek yogurt, cucumber, carrot, dill, lemon juice, garlic, salt, and pepper.
2. Stir until well combined.
3. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
4. Serve with assorted fresh vegetables for dipping, such as carrot sticks, cucumber slices, bell pepper strips, and cherry tomatoes.

Serving size: Makes about 1.5 cups of dip

Nutritional content (per 2 tablespoons of dip):

• Calories: 20
• Fat: 0g
• Carbohydrates: 2g
• Protein: 3g

Baked Zucchini Fries

Ingredients:

• 2 medium zucchinis
• 1/2 cup whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 eggs, beaten

Instructions:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut zucchinis into sticks, about 3 inches long.
3. In a shallow dish, combine breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
4. Dip zucchini sticks into beaten eggs, then coat with breadcrumb mixture.
5. Place coated zucchini sticks on the prepared baking sheet.
6. Bake for 15-20 minutes, flipping halfway through, until golden and crispy.
7. Serve hot with marinara sauce or Greek yogurt dip.

Serving size: Makes about 4 servings

Nutritional content (per serving):

• Calories: 120
• Fat: 4g
• Carbohydrates: 15g
• Fiber: 3g
• Protein: 7g

Mango Salsa

Ingredients:

• 2 ripe mangoes, diced
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• 1 jalapeño pepper, seeded and minced (optional)
• Salt to taste

Instructions:

1. In a bowl, combine diced mangoes, bell pepper, red onion, cilantro, lime juice, jalapeño (if using), and salt.
2. Stir gently until well mixed.
3. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
4. Serve with whole grain tortilla chips or as a topping for grilled chicken or fish.

Serving size: Makes about 2 cups of salsa

Nutritional content (per 1/4 cup serving):

• Calories: 40
• Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 1g

These healthy appetizer recipes offer a delicious start to any meal, providing both flavor and nutrition to delight your guests. Whether you’re hosting a gathering or simply enjoying a quiet evening at home, these appetizers are sure to please both your taste buds and your body.

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