Vegan Global Gardener Platter (Printable)

Bright assortment of colorful veggies, fruits, and dips arranged for a fresh, plant-based snack or gathering centerpiece.

# What You Need:

→ 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

# How To Make It:

01 - Wash and thoroughly dry all vegetables and fruits. Slice or quarter as specified for ease of dipping and consumption.
02 - Choose a large platter or serving board as the base for arranging the components.
03 - Place plant-based dips in small bowls and arrange them evenly around the platter.
04 - Create visually appealing, color-blocked sections by grouping each type of vegetable and fruit around the dips, alternating colors and textures for contrast.
05 - Fill remaining spaces with gluten-free crackers, pomegranate seeds, fresh herbs, and edible flowers to enhance color and freshness.
06 - Serve immediately or cover and refrigerate until serving time.

# Expert Suggestions:

01 -
  • No cooking required means you stay cool and present with your guests instead of hiding in the kitchen
  • Every vegetable and fruit stays at peak freshness and crispness because you're not reheating or warming anything
  • The variety means there's something for every mood and craving on one beautiful board
  • Vegan and gluten-free by nature, so it welcomes everyone to the table without feeling exclusionary
02 -
  • Dry your vegetables thoroughly before arranging them. Water is the enemy of a fresh-looking platter. Wet vegetables will weep liquid onto your board and wilt faster.
  • Prep everything an hour or two before serving, not the morning before. The fresher the vegetables and fruits when you arrange them, the longer they'll stay crisp and beautiful on the board.
  • If you're making dips from scratch, prepare them at least two hours ahead so flavors have time to settle and come together. Cold dips on a warm day feel like a gift.
03 -
  • Prep your vegetables on a slightly damp kitchen towel in a shallow pan, then refrigerate. The towel keeps them moist without waterlogging them, and they'll be perfectly crisp when you arrange the board.
  • Make a small card or label for each dip identifying what's in it, especially noting allergens. This shows respect for your guests' dietary needs and makes the board feel intentional and professional.
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