Vegan Global Gardener Platter (Printer View)

Colorful vegan platter with fresh veggies, fruits, and plant-based dips, perfect for gatherings and 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 board to arrange the ingredients.
03 - Place plant-based dips in small bowls and position them at varied points on the platter.
04 - Group each vegetable and fruit by type around the dips, creating bright, color-blocked sections with alternating colors and textures.
05 - Fill gaps with gluten-free crackers, pomegranate seeds, fresh herbs, and edible flowers to enhance color and freshness.
06 - Serve immediately or cover and refrigerate until ready to enjoy.

# Expert Advice:

01 -
  • It's a conversation starter—I've watched guests light up when they see this platter, and suddenly everyone's talking and laughing instead of scrolling their phones
  • Zero cooking required means you can actually enjoy your own party instead of sweating in the kitchen
  • The variety means there's something for everyone, from the veggie purist to the fruit lover, all without feeling like separate dishes
  • It gets better as the afternoon goes on because the flavors have time to mingle and the platter becomes more pick-and-graze, more relaxed
02 -
  • Don't refrigerate vegetables more than 4 hours before serving or they'll lose their crisp texture and start to wilt—this is the one rule that, when broken, makes the whole platter feel tired instead of vibrant
  • Pat your produce completely dry before arranging; even a little moisture will make the colors look dull and cause wilting, especially near the dips
  • Make your dips right before you arrange the platter, or at least within a few hours; homemade dips oxidize and brown, especially the guacamole and beetroot hummus
  • Use a wooden board or white marble platter to make colors pop; avoid dark surfaces that will swallow the brightness you've worked to create
03 -
  • Arrange your platter no more than 4 hours before serving; vegetables are resilient but not immortal, and they'll start to lose their sparkle if they sit too long
  • Use kitchen shears instead of a knife for fresh herbs; you'll get cleaner, fresher-looking results and less bruising
  • If you're transporting this platter, cover it loosely with plastic wrap and keep it in a cool place; it travels better than you'd expect, and people are always impressed when you show up with this rather than a casserole dish
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