Vibrant Spring Veggie Board
Celebrate the season with a bright, colorful spring veggie board! This fresh and easy appetizer is perfect for brunches, picnics, and Easter gatherings. Packed with crisp seasonal veggies, creamy dips, and edible flowers — it’s a show-stopping spread that everyone will love.
Equipment
- Large serving board or platter Use wood, marble, or slate for presentation.
- Small bowls or ramekins For holding dips.
- Paring knife For slicing vegetables cleanly.
- Tongs To easily place and adjust vegetables.
Ingredients
- 1 bunch rainbow carrots, cut into sticks or left whole if baby-sized
- 1 cup asparagus, lightly blanched
- 1 cup radishes, sliced or halved
- 1 cup Persian or English cucumbers, cut into coins or sticks
- 1 cup cauliflower florets
- 1 cup sugar snap peas
- 1 cup cherry tomatoes
- 1 cup baby bell peppers, halved or sliced
- 1/2 cup pickled red onions or gherkins
- 1/2 cup marinated artichokes
- 1 cup crackers or flatbreads
- 1/2 cup soft cheese like goat cheese or feta
- edible flowers, for garnish
- fresh dill, parsley, or basil
- lemon wedges, for brightness
Instructions
- Start with your dips. Place them in small bowls and space them evenly around your serving board.
- Group veggies by color and shape. Lay them out in small clusters rather than mixing everything together. This keeps the board looking bright and balanced.
- Add extras like crackers, cheeses, and pickles between veggie clusters for texture and variety.
- Tuck in herbs like dill or basil into open spaces. Finish with edible flowers for that fresh, springtime look.
- Step back and adjust until the board looks full and colorful. Serve immediately and enjoy with your favorite dips!
Notes
Keep veggies chilled until serving, especially on warm days. Blanch firm vegetables like asparagus or cauliflower for the best texture. Assemble the board just before serving for peak freshness.