Ocean-themed vegetable platter with colorful peppers, broccoli, and a creamy dip, ideal for parties and kids.
# Components:
→ Vegetables
01 - 1 large yellow bell pepper
02 - 1 large orange bell pepper
03 - 1 large red bell pepper
04 - 1 cup broccoli florets
05 - 1 cup cauliflower florets
06 - 1 cup cherry tomatoes
07 - 1 cup baby carrots
08 - 1 small cucumber
09 - 6 to 8 sugar snap peas
10 - 1/4 cup black olives, whole and sliced
11 - 2 radishes
→ Dip
12 - 1 cup Greek yogurt or sour cream
13 - 2 tablespoons mayonnaise
14 - 1 tablespoon lemon juice
15 - 1 tablespoon fresh dill, chopped
16 - 1 garlic clove, minced
17 - Salt and black pepper, to taste
# Directions:
01 - Combine Greek yogurt, mayonnaise, lemon juice, fresh dill, minced garlic, salt, and pepper in a small bowl. Mix thoroughly, cover, and refrigerate until serving.
02 - Wash and dry all vegetables. Slice bell peppers and cucumber into thin strips. Cut radishes into thin rounds.
03 - On a large serving platter, optionally place parchment paper as a template to sketch the seahorse shape.
04 - Arrange bell pepper strips to create the seahorse’s body and tail, alternating colors to enhance visual appeal.
05 - Fill the body with broccoli and cauliflower florets for texture and color variation.
06 - Position cherry tomatoes and baby carrots along the back and fins to add vibrant color.
07 - Use cucumber rounds to form the belly and radish slices for intricate detailing.
08 - Place a whole black olive to represent the eye and use sliced olives for bubbles or additional decorative accents.
09 - Arrange sugar snap peas and remaining vegetables around the seahorse to mimic seaweed.
10 - Set the prepared dip in a small bowl beside or at the base of the platter.
11 - Serve immediately or cover and refrigerate until ready to enjoy.
