Vegan Global Gardener Platter (Printable Version)

A vibrant assortment of fresh veggies, fruits, and dips arranged for healthy snacking and sharing.

# Ingredient List:

→ Fresh Vegetables

01 - 1 cup rainbow carrots, sliced
02 - 1 cup baby cucumbers, sliced or quartered
03 - 1 cup cherry tomatoes, assorted colors
04 - 1 cup radishes, thinly sliced
05 - 1 cup baby bell peppers, sliced
06 - 1 cup snap peas

→ Fresh Fruits

07 - 1 cup seedless grapes, mixed colors
08 - 1 cup strawberries, halved
09 - 1 cup pineapple chunks
10 - 1 cup kiwi, peeled and sliced

→ Plant-Based Dips

11 - 1 cup classic hummus
12 - 1 cup beetroot hummus
13 - 1 cup guacamole
14 - 1 cup cashew tzatziki

→ Garnishes & Extras

15 - 1/4 cup pomegranate seeds
16 - 1/4 cup fresh herbs (mint, basil, parsley)
17 - Edible flowers (optional)
18 - 1 cup gluten-free crackers or pita chips

# Steps:

01 - Wash and dry all vegetables and fruits thoroughly; slice as specified for easy dipping and eating.
02 - Choose a large platter or serving board to arrange the ingredients.
03 - Place plant-based dips into small bowls and position them evenly across the platter.
04 - Create vibrant, color-blocked sections by grouping each vegetable and fruit type together around the dips, alternating colors and textures to enhance visual appeal.
05 - Fill gaps with gluten-free crackers or pita chips, pomegranate seeds, fresh herbs, and edible flowers for added freshness and color.
06 - Serve immediately or cover and refrigerate until needed.

# Expert Advice:

01 -
  • It looks like edible art before anyone takes a bite, making you feel like a talented host without hours in the kitchen
  • Naturally vegan and gluten-free, so you're already thinking of everyone at your table
  • The variety means something for every craving—crisp, sweet, creamy, fresh—all happening at once
  • It actually gets better as people eat because the visual gaps create natural conversation starters
02 -
  • Wet vegetables ruin everything—a platter drowning in condensation looks sad and tastes mushy. Dry is non-negotiable
  • Prep your vegetables no more than 4 hours before serving; anything longer and you'll notice the wilting and lose that satisfying snap
  • Start with small dip portions and refill them as needed rather than overfilling; small bowls create less waste and look more intentional
03 -
  • Use a sharp knife for all your cutting—it sounds small but a sharp blade makes vegetables sing and makes the whole process feel easier
  • Cut vegetables just before assembling rather than hours ahead; they'll stay crisp and their colors will stay vivid
  • If you're preparing ahead, keep vegetables in separate containers with damp paper towels to maintain moisture without creating puddles on your platter
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