Vegan Global Gardener Platter (Printable)

Colorful platter of fresh vegetables, fruits, and plant-based dips ideal for vibrant, healthy snacking.

# Components:

→ Fresh Vegetables

01 - 1 cup sliced rainbow carrots
02 - 1 cup sliced or quartered baby cucumbers
03 - 1 cup assorted color cherry tomatoes
04 - 1 cup thinly sliced radishes
05 - 1 cup sliced baby bell peppers
06 - 1 cup snap peas

→ Fresh Fruits

07 - 1 cup mixed color seedless grapes
08 - 1 cup halved strawberries
09 - 1 cup pineapple chunks
10 - 1 cup peeled and sliced kiwi

→ 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 - ¼ cup pomegranate seeds
16 - ¼ cup fresh herbs (mint, basil, parsley)
17 - Edible flowers (optional)
18 - 1 cup gluten-free crackers or pita chips

# Directions:

01 - Wash and thoroughly dry all vegetables and fruits. Slice as indicated to facilitate dipping and serving.
02 - Choose a large platter or board to serve as the base for arrangement.
03 - Place each dip in small bowls and arrange them at different points on the platter.
04 - Group each type of vegetable and fruit into bright, color-blocked sections around the dips, alternating colors and textures for visual contrast.
05 - Fill remaining spaces with crackers, pomegranate seeds, fresh herbs, and edible flowers to enhance color and freshness.
06 - Serve immediately or cover and refrigerate until ready to present.

# Expert Advice:

01 -
  • It looks like you spent hours preparing when really you've invested just half an hour, leaving you time to actually enjoy your guests instead of being stuck in the kitchen.
  • Every color on the platter is doing nutritional work—antioxidants, fiber, vitamins—so you're serving something that tastes indulgent but leaves everyone feeling energized.
  • You can build it entirely around what's beautiful at your farmer's market that week, which means it's never boring and always seasonal.
02 -
  • Don't arrange your platter more than a few hours ahead. Vegetables start to wilt and fruits begin to oxidize. The magic of this dish is its freshness, and that freshness has a time limit that's shorter than most recipes.
  • The dips matter as much as the vegetables. A mediocre dip will make beautiful vegetables taste boring. Taste your hummus before serving—sometimes a squeeze of lemon or pinch of cumin transforms it from good to unforgettable.
03 -
  • Freeze grapes and berries for 30 minutes before arranging—they stay colder, longer, and the slight frost makes them look even more inviting in summer.
  • The 80/20 rule: spend 80% of your effort on making three or four elements absolutely beautiful (usually the fruits and the most colorful vegetables), and let the other items fill supporting roles. This prevents decision paralysis and actually makes the platter look more curated.
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