Spring Food Board Radishes Peas (Printable version)

A vibrant platter with crisp spring vegetables and a creamy herby dip, perfect for gatherings or light bites.

# Needed ingredients:

→ 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 - 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 fresh chives, finely chopped
11 - 2 tablespoons fresh parsley, finely chopped
12 - 1 tablespoon fresh dill, finely chopped
13 - 1 small garlic clove, minced
14 - 1/4 teaspoon fine sea salt
15 - 1/8 teaspoon freshly ground black pepper

→ Garnish

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

# How to make it:

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, minced garlic, salt, and black pepper in a bowl. Mix thoroughly until smooth and well blended.
03 - Transfer the herb dip to a small bowl and place it on the center of the prepared vegetable board.
04 - Garnish the board with microgreens and feta cheese if desired. Arrange crackers or sliced baguette on the side if using.
05 - Serve the spring vegetable board immediately while vegetables are crisp and fresh.

# Expert advice:

01 -
  • It looks like you spent hours in the kitchen, but honestly, it takes less time than ordering takeout.
  • The herb dip tastes like something a fancy restaurant would charge you double for, yet it's basically yogurt and whatever fresh herbs you have lying around.
  • You can build it while your guests arrive—no stress, no last-minute panic about timing.
02 -
  • Don't prep vegetables more than a few hours ahead—they start losing their crisp and their color dulls as they sit.
  • If your dip tastes flat, it's almost always because you need more salt or a squeeze more lemon; acid and salt are what make herbs sing.
03 -
  • Make the dip the morning of if you can—the flavors deepen and meld overnight in the refrigerator, becoming even more herbaceous.
  • If you're bringing this somewhere, transport the dip separately and add it just before serving so it stays cold and the vegetables don't weep into it.
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