Crudites with yogurt and feta sauce

Wash, clean, and cut the vegetables into equal sticks:

• celery (stalk) (70 g);
• short cucumber (70 g);
• carrot (70 g);
• bell pepper (70 g);
• asparagus (70 g);
• fennel (70 g).

For the short cucumber, you can remove the seed part to make its taste more pleasant.

In a deep bowl or using a blender, mix until smooth:

• yogurt (150 g);
• mayonnaise (40 g);
• feta cheese (100 g).

Then add finely chopped dill (5 g) and mint (5 g), as well as garlic (3 g), previously minced. Mix everything well.

At the final stage, serve the vegetables on a large plate, alternating them by color for a more appealing look.