Spring Food Board Radishes Peas (Printable)

A fresh, colorful spread of spring vegetables paired with a creamy herb dip for light enjoyment.

# What You Need:

→ 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 or sour cream
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 and Extras

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, garlic, salt, and pepper in a bowl. Mix well until smooth and fully incorporated.
03 - Transfer the dip to a small bowl and position it on the center or side of the board.
04 - Top the board with microgreens and feta cheese if desired. Arrange crackers or sliced baguette on the side as desired.
05 - Present the board immediately while vegetables are at peak freshness and crispness.

# Expert Advice:

01 -
  • It comes together in twenty minutes flat, which means you can actually enjoy your guests instead of hiding in the kitchen.
  • The herb dip tastes like spring in a bowl—bright, tangy, and somehow fancy without any fuss.
  • Everything is naturally vegetarian and gluten-free, so you're not juggling dietary requests or making separate platters.
  • Those crisp radishes give you a little peppery snap that keeps people reaching back for more.
02 -
  • Prep vegetables no more than an hour ahead; anything longer and they start to soften and the cut surfaces oxidize and dull.
  • Make the dip earlier in the day if you want, but don't mix the vegetables onto the board until right before people arrive—this single step transforms a wilted pile into something guests actually want to eat.
03 -
  • Keep your radishes and all cut vegetables in ice water until the moment you arrange them; they'll stay crisp and cold through the entire gathering.
  • Make the dip at least an hour ahead so the flavors have time to meld and marry—this resting period is when the herbs really integrate into the yogurt base and the result becomes something greater than the sum of its parts.
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