Vibrant platter with crisp radishes, peas, and a creamy herb dip, ideal for light, fresh bites.
# Components:
→ Vegetables
01 - 1 bunch breakfast radishes, trimmed and halved
02 - 1 cup sugar snap peas, trimmed
03 - 1 cup fresh or frozen peas, blanched if fresh
04 - 1 cup baby carrots, peeled
05 - 1 cup cherry tomatoes, halved
06 - 0.5 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 - 0.25 teaspoon fine sea salt
15 - 0.125 teaspoon freshly ground black pepper
→ Garnish and Extras
16 - 0.25 cup microgreens, optional
17 - 0.25 cup crumbled feta cheese, optional
18 - Assorted crackers or sliced baguette, optional
# Directions:
01 - Wash all vegetables thoroughly. Trim radishes and halved them, trim sugar snap peas, blanch fresh peas if using, peel baby carrots, halve cherry tomatoes, and slice cucumber. Arrange all prepared vegetables attractively on a large serving board or platter.
02 - Combine Greek yogurt, mayonnaise, and lemon juice in a bowl. Add finely chopped chives, parsley, dill, minced garlic, salt, and pepper. Mix thoroughly until the mixture achieves a smooth, creamy consistency.
03 - Transfer the prepared herb dip to a small serving bowl and position it in the center of the vegetable board.
04 - Sprinkle microgreens and crumbled feta cheese over the board if desired. Arrange assorted crackers or sliced baguette on the side for serving.
05 - Present the board immediately to guests, ensuring all vegetables remain crisp and the dip stays properly chilled.
