Easy Spring Crudités Platter
This Spring Crudités Platter is the easiest party food platter or appetizer you'll ever create in 10 minutes or less. Perfect for gatherings, like Mother's Day or showers, or simply when spring vegetables are at their peak. Minutes to make and utterly gorgeous!
Servings: 20 servings
Calories: 22kcal
Ingredients
RAW CRUDITÉS
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup whole radishes
- 1 watermealon radish sliced thinly
- 1 cup celery spears
- 1 cup baby organic carrots with stems
- 3 to 4 raddchio leaves
- 1 cup cherry tomatoes
BLANCHED CRUDITÉS
- 1 cup asparagus spears
- 1 cup sugar snap peas
DIPS IDEAS FOR CRUDITÉS
- Dill Greek Yogurt Dip or herb ranch dip
- Hummus like avocado or red pepper
- Fresh dill chives, or parsley for garnish
Instructions
- Blanch asparagus and snap peas and refrigerate until cool while making the dipping sauce.
Blanching Asparagus and Snap Peas
- Bring a large pot of salted water to a boil. Meanwhile, set a bowl of ice water nearby. Remove the tough ends of the asparagus spears and the stringy ends of snap peas. Then, immerse the asparagus in boiling water. Stir and let cook for 1 minute. Remove from the boiling water and immediately transfer to the ice water. This will stop the cooking process and keep their vibrant color. Repeat with the peas or any other vegetables you are blanching for your platter.
Serving
- Arrange the crudites on a board or platter, nestle in small bowls of dips, and finish with fresh herb garnishes.
Nutrition
Serving: 1g | Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Sodium: 31mg | Fiber: 2g | Sugar: 1g