Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stand some carrot, celery and broccolini in the avocado mixture. Serve with remaining carrot, celery and broccolini.