Vegan Global Gardener Platter (Printable)

A vibrant mix of fresh vegetables, fruits, and plant-based dips arranged beautifully for wholesome snacking.

# What You'll Need:

→ 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 specified for easy dipping and consumption.
02 - Select a large platter or serving board to serve as the base.
03 - Distribute the plant-based dips into small bowls and position them at varying points on the platter.
04 - Group each type of vegetable and fruit together around the dips, alternating colors and textures to enhance visual appeal.
05 - Fill remaining gaps with gluten-free crackers or pita chips, pomegranate seeds, fresh herbs, and edible flowers for added color and freshness.
06 - Serve immediately or cover and refrigerate until ready to enjoy.

# Expert Pointers:

01 -
  • It's a show-stopper that takes just 30 minutes and requires no cooking, letting you focus on the beauty of what you're creating.
  • Every guest finds exactly what they crave, from the sweetness of strawberries to the earthiness of beets, with creamy dips that work like edible glue for connection.
  • The arrangement itself becomes a conversation starter, turning snacking into an experience that feels intentional and generous.
02 -
  • Moisture is the enemy of crispness—those dry vegetables stay crunchy for hours while even slightly damp ones begin to wilt within 30 minutes. This single lesson changed everything about how my platters perform.
  • Arrange your platter no more than 2 hours before serving. Fresh produce is forgiving, but time is the one ingredient you can't add back. Everything tastes best when the vegetables are still singing with the snap of freshness.
03 -
  • Keep all ingredients cold until the last moment before arranging. A quick chill transforms everything into vegetables and fruits that feel crisp and alive on the tongue.
  • Leave the avocado pit in guacamole until serving—it actually does slow browning, and it's a secret that makes a difference that people taste without knowing why.
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