2 Persian cucumbers, peeled and sliced long
2 large carrots, peeled and sliced into thick strips (thick enough for dipping)
1 endive, quartered
1 romaine heart, sliced lengthwise
1 cup of castelvatrano olived
1 large tomato, cut into large wedges
1 large radish, sliced thick


1 cup of vegan mayo, I like soy-free veganaise or Sir Kensington’s Fabanaise
2 tablespoons of capers
2 tablespoons of chopped fresh basil or fresh dill (or both!)
1 tablespoon of Dulse flakes (if you have the whole leaves, chop fine)
2 cloves garlic, smashed and chopped
1 tablespoon of apple cider vinegar
1 teaspoon of raw honey
Freshly cracked black pepper to taste

Mix all ingredients in a food processor or by hand in a bowl. Serve immediately with veggies on ice to dip.