Spring Food Board Radishes Peas (Printable Version)

A fresh platter of crisp radishes, peas, and a herby creamy dip, ideal for light spring gatherings.

# Ingredient List:

→ 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

# Steps:

01 - Wash, trim, and cut all vegetables as directed. Arrange attractively on a large serving board or platter in an organized, visually appealing pattern.
02 - In a mixing bowl, combine Greek yogurt, mayonnaise, lemon juice, chives, parsley, dill, garlic, salt, and pepper. Whisk together until smooth and well blended.
03 - Pour the herb dip into a small bowl and position it centrally on the prepared board for easy guest access.
04 - Distribute microgreens and crumbled feta cheese over the board if desired. Place crackers or sliced baguette on the side of the platter.
05 - Present immediately to guests while vegetables remain crisp and the dip is chilled.

# Expert Advice:

01 -
  • No cooking required means you can assemble this while guests arrive, keeping you present instead of stuck in the kitchen.
  • The creamy herb dip tastes unexpectedly restaurant-quality, yet comes together in under five minutes with ingredients you probably already have.
  • Every vegetable stays crisp and vibrant, offering that satisfying crunch that reminds you spring actually tastes different from other seasons.
02 -
  • Pat vegetables completely dry after washing—even tiny beads of water turn a vibrant board into something that looks tired within minutes.
  • Make the dip no more than two hours before serving; the herbs gradually oxidize and lose their bright green color if it sits too long uncovered.
03 -
  • Chill your serving board in the freezer for ten minutes before plating—this keeps vegetables crisper longer and makes the whole presentation feel intentional and professional.
  • Make the dip thicker than seems right initially; vegetables release moisture as they sit, and a thicker dip prevents it from becoming soupy by the end of the gathering.
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