Spring Food Board Radishes Peas (Printable Version)

Fresh spring vegetables paired with a creamy herb dip on a vibrant serving board.

# Components:

→ Vegetables

01 - 1 bunch breakfast radishes, trimmed and halved
02 - 1 cup sugar snap peas, trimmed
03 - 1 cup shelled fresh or frozen peas, blanched if fresh
04 - 1 cup baby carrots, peeled
05 - 1 cup cherry tomatoes, halved
06 - 1/2 cup cucumber slices

→ Herb Dip

07 - 1 cup Greek yogurt
08 - 2 tablespoons mayonnaise
09 - 1 tablespoon fresh lemon juice
10 - 2 tablespoons finely chopped fresh chives
11 - 2 tablespoons finely chopped fresh parsley
12 - 1 tablespoon finely chopped fresh dill
13 - 1 small garlic clove, minced
14 - 1/4 teaspoon fine sea salt
15 - 1/8 teaspoon freshly ground black pepper

→ Garnish & Extras

16 - 1/4 cup microgreens, optional
17 - 1/4 cup crumbled feta cheese, optional
18 - Assorted crackers or sliced baguette, optional

# Directions:

01 - Wash, trim, and cut all vegetables as directed. Arrange attractively on a large serving board or platter.
02 - Combine Greek yogurt, mayonnaise, lemon juice, chives, parsley, dill, garlic, salt, and pepper in a bowl. Mix well until smooth and creamy.
03 - Transfer the dip to a small bowl and place it on the prepared board among the vegetables.
04 - Garnish the board with microgreens and feta cheese if desired. Add crackers or sliced baguette on the side if using.
05 - Present immediately to guests while vegetables remain crisp and fresh.

# Expert Tips:

01 -
  • It looks effortlessly elegant but takes less time than scrolling through your phone.
  • Fresh herbs make the dip taste restaurant-quality, and people always ask for the secret.
  • No cooking required means your kitchen stays cool and your hands stay clean.
  • Everything can be prepped hours ahead, leaving you stress-free when guests arrive.
02 -
  • If you make the dip more than a couple hours ahead, the herbs will slowly darken and the flavors flatten—mix it fresh if you can, or make it the morning of and keep it tightly covered.
  • One time I used a food processor to chop the herbs and the dip turned into a gray-green paste that tasted bitter; hand-chopped herbs stay bright and herbaceous, and it only takes five extra minutes.
03 -
  • Buy vegetables at a farmers market or from a grocery store's produce section earlier in the day when they're freshest and most crisp; by evening they've started to lose that snap.
  • If radishes seem too peppery for your taste, slice them thin and soak them in ice water for thirty minutes—it mellows their bite while keeping them crisp and beautiful.
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