For the dip:
Put the chopped herbs in a large bowl, add the hung curd, lemon juice, olive oil and season to taste. Mix well and chill.
Prep up all the veg. Serve along with the dip.
For the crudites:
Peel and prep the vegetables. Soak in a bowl of chilled water to refresh.
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Key Ingredients: hung curd, spring onion, cucumber, dill, parsley, cumin seeds, olive oil, lemon juice, Salt, black pepper, honey, carrot, radish, bell pepper, asparagus, baby corn