Vegan Global Gardener Platter (Printer View)

Colorful platter with fresh veggies, fruits, and plant-based dips for vibrant, healthy snacking.

# Components:

→ 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

# Method:

01 - Wash and thoroughly dry all vegetables and fruits. Slice as indicated for ease of dipping and eating.
02 - Choose a large platter or serving board as your base.
03 - Place the plant-based dips in small bowls and distribute them evenly on the platter.
04 - Arrange vegetables and fruits in vibrant, color-blocked sections around the dips, alternating colors and textures for visual appeal.
05 - Fill empty spaces with gluten-free crackers or pita chips, pomegranate seeds, fresh herbs, and edible flowers to enhance color and freshness.
06 - Serve immediately or cover and refrigerate until ready to serve.

# Expert Advice:

01 -
  • Zero cooking required, which means you can actually enjoy your guests instead of being trapped in the kitchen
  • The colors alone make people feel like they're eating something special and nourishing before they even taste it
  • It works for vegans, gluten-free folks, and curious omnivores all at the same table
  • Your hands won't smell like anything but fresh herbs when you're done
02 -
  • Pat your vegetables completely dry with a kitchen towel—this single step is the difference between a vibrant platter and one that looks wilted after thirty minutes
  • Arrange everything no more than an hour before serving, except the dips which can be prepared earlier; vegetables release moisture and vegetables oxidize when cut, and timing matters
  • Always include at least one dip that's creamy (guacamole or tzatziki) and one that's earthy (hummus), because different people are drawn to different flavors and you want everyone to find something they love
03 -
  • Arrange your platter so that dips are at wrist height when someone stands in front of it—this prevents awkward reaching and keeps the whole thing looking intentional
  • If you're making this more than a few hours ahead, keep cut vegetables in water in the fridge and assemble everything thirty minutes before serving for maximum crispness and color
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