Spring Food Board Radishes Peas (Printable)

Fresh spring vegetables paired with a creamy herb dip on a vibrant serving board.

# What You’ll Use:

→ 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
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 & Extras

16 - 1/4 cup microgreens, optional
17 - 1/4 cup crumbled feta cheese, optional
18 - Assorted crackers or sliced baguette, optional

# How-To:

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.
03 - Transfer the dip to a small bowl and place it on the board.
04 - Garnish the board with microgreens and feta cheese if desired. Add crackers or sliced baguette on the side, if using.
05 - Serve immediately.

# Expert Advice:

01 -
  • No cooking required—just fresh ingredients and simple assembly
  • Naturally vegetarian and gluten-free, accommodating many dietary preferences
  • Stunning visual presentation that doubles as table décor
  • Ready in just 20 minutes from start to finish
  • Perfect for spring and summer entertaining or healthy snacking
  • The herb dip can be made up to 2 days ahead for convenience
02 -
  • Choose vegetables that are firm and brightly colored for the best flavor and presentation
  • Make the herb dip up to 2 days ahead and refrigerate in an airtight container
  • Add ice underneath your serving platter to keep vegetables crisp during outdoor events
  • Use a mix of raw and lightly blanched vegetables for varied textures
  • Garnish with edible flowers like nasturtiums or pansies for extra spring beauty
  • Double the dip recipe—it's always the first thing to disappear
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