Spring Food Board Radishes (Printable Version)

A fresh spring platter with crisp vegetables and a creamy herb dip, ideal for light bites.

# What You Need:

→ 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 or sour cream
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

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

# Expert Advice:

01 -
  • It looks fancy enough to impress without requiring any cooking skills whatsoever.
  • Everything tastes like it was picked minutes ago, because it basically was.
  • The herb dip is silky and bright, and somehow makes even the simplest radish taste like something special.
02 -
  • The dip tastes better if you let it sit for fifteen minutes before serving so the herbs fully infuse and the flavors calm down into something cohesive.
  • Keep everything cold until the last moment; a chilled board tastes brighter and stays fresher longer while people are grazing.
03 -
  • Arrange your vegetables starting with the dip bowl in the center, then work outward in loose clusters of color—this takes the pressure off making it look perfect and actually makes it look better.
  • If your herbs are looking a little tired by the time you're ready to serve, submerge them in ice water for five minutes and they'll perk right up.
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