2 large ripe avocados, halved, stones removed, peeled
1 tablespoon fresh lemon juice
120g (1/2 cup) spreadable cream cheese
2 carrots, peeled, cut into 6cm sticks
3 celery sticks, ends trimmed, cut into 6cm sticks
1 bunch broccolini, cut into florets
Place the avocado, lemon juice and cream cheese in a bowl. Use a fork to mash until smooth. Transfer to a shallow serving dish. Cover and place in the fridge to chill.
Use a small sharp knife to cut two-thirds of the way along the carrot and celery sticks. Transfer to a bowl of iced water and place in the fridge for 1 hour or until curled. Drain. Pat dry with paper towel.
Place the broccolini in a heatproof bowl. Cover with boiling water and set aside for 30 seconds or until tender crisp. Refresh under cold running water. Drain. Pat dry with paper towel.
Stand some carrot, celery and broccolini in the avocado mixture. Serve with remaining carrot, celery and broccolini.