Vibrant bell peppers, broccoli, and cherry tomatoes arranged in a playful seahorse shape with creamy dip.
# 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 for garnish)
11 - 2 radishes
→ Dip
12 - 1 cup Greek yogurt or sour cream
13 - 2 tablespoons mayonnaise
14 - 1 tablespoon fresh lemon juice
15 - 1 tablespoon chopped fresh dill
16 - 1 garlic clove, minced
17 - Salt and freshly ground black pepper to taste
# Directions:
01 - Combine Greek yogurt, mayonnaise, lemon juice, 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. Thinly slice radishes into rounds.
03 - Optionally, place parchment paper on a large serving tray to sketch the shape of a seahorse as a guide for arrangement.
04 - Arrange the bell pepper strips to create the seahorse’s body and tail, alternating colors for visual appeal.
05 - Use broccoli and cauliflower florets to fill in and provide contrast within the body structure.
06 - Intersperse cherry tomatoes and baby carrots along the back and fins to introduce vibrant color.
07 - Arrange cucumber rounds to form the belly area and place radish slices for decorative detailing.
08 - Place a whole black olive to represent the eye and use sliced olives to add features or decorative bubbles.
09 - Scatter sugar snap peas and any remaining vegetables around the seahorse to resemble seaweed.
10 - Place the prepared dip in a small bowl alongside the platter. Serve immediately or cover and refrigerate until service.
