Spring Food Board Radishes Peas (Print Version)

Crisp spring vegetables paired with a creamy herb dip create a fresh, colorful food board perfect for gatherings.

# What You Need:

→ Vegetables

01 - 1 bunch breakfast radishes, trimmed and halved
02 - 1 cup sugar snap peas, trimmed
03 - 1 cup 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 and Extras

16 - 1/4 cup microgreens, optional
17 - 1/4 cup crumbled feta cheese, optional
18 - Assorted crackers or sliced baguette, optional

# How To Make:

01 - Wash, trim, and cut all vegetables as directed. Arrange them attractively on a large serving board or platter.
02 - In a bowl, combine Greek yogurt, mayonnaise, lemon juice, chives, parsley, dill, garlic, salt, and pepper. Mix thoroughly until smooth and well combined.
03 - Transfer the herb dip to a small bowl and position it on the center of the vegetable board.
04 - Top the board with microgreens and crumbled feta cheese if desired. Arrange crackers or sliced baguette on the side.
05 - Present the spring food board immediately to guests.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, which means you can actually enjoy your guests instead of hiding in the kitchen.
  • The herb dip tastes so creamy and bright that people always ask for the recipe, even though it's just yogurt and fresh herbs doing what they do best.
  • Spring vegetables arranged this way feel celebratory without requiring any cooking skills whatsoever.
02 -
  • Never prep this more than a few hours ahead, or your radishes will lose their snap and your yogurt-based dip will separate slightly—the magic is in the freshness, so timing matters.
  • If you taste the dip and it seems bland, it's almost always because you need more acid (lemon) or more salt, never more herbs, which will only make it muddy.
03 -
  • Make the dip the morning of if you want, but only add fresh herbs within an hour of serving—they begin to darken and lose brightness when exposed to air for too long.
  • If Greek yogurt isn't available, sour cream creates a richer dip that's equally beautiful, or use a plant-based yogurt if you're aiming for vegan and want that same tangy base.
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