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Chef Taha Ayad's Recipe Spring Veggie Board with colorful spring vegetables and three dips
Taha Ayad

Spring Veggie Board

A fresh Spring Veggie Board with crisp vegetables and creamy dips. Easy to assemble in minutes—perfect for gatherings and light entertaining.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 -6 servings
Course: Appetizer
Cuisine: American / Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

  • Rainbow carrots
  • Asparagus
  • Sugar snap peas
  • Cucumbers
  • Orange and purple cauliflower
  • Easter Egg radishes
  • Watermelon radishes
  • Fresh herbs basil, dill, microgreens
  • Edible flowers optional
  • Hummus
  • Yogurt dip
  • Goat cheese spread

Method
 

  1. Place dips into small bowls and set them on a large board
  2. Arrange carrots and asparagus fanning outward from the center
  3. Add sugar snap peas and cucumbers following the same pattern
  4. Fill in with cauliflower florets around the dips
  5. Place radishes into empty spaces for balance
  6. Finish with fresh herbs and edible flowers
  7. Serve immediately

Notes

  1. Use fresh, dry vegetables for best texture
  2. Keep dips slightly spaced for easy serving
  3. Cut vegetables into easy-to-dip sizes
  4. Assemble just before serving for freshness
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