Vegan Global Gardener Platter (Printable)

A bright, abundant vegan platter showcasing fresh veggies, fruits, and flavorful plant-based dips.

# What You'll 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 as indicated to facilitate dipping and consumption.
02 - Choose a large platter or serving board to arrange the components.
03 - Place plant-based dips in small bowls and position them at intervals around the platter.
04 - Create vibrant, color-blocked sections by grouping each vegetable and fruit variety together around the dips, alternating colors and textures for visual appeal.
05 - Fill remaining spaces with gluten-free crackers or pita chips, pomegranate seeds, fresh herbs, and optionally edible flowers to enhance color and freshness.
06 - Serve immediately or cover and refrigerate until ready to be enjoyed.

# Expert Tips:

01 -
  • It's the ultimate crowd-pleaser that requires zero cooking, so you can focus entirely on creating something breathtaking
  • Every bite is a flavor and texture adventure, from creamy dips to crisp vegetables to juicy fruits, all working in harmony
  • The visual impact alone makes your guests feel celebrated—they'll think you spent hours when you really just spent 30 minutes of intentional arranging
02 -
  • Prep everything at least an hour before serving, but only assemble the platter 30 minutes before guests arrive—this keeps vegetables crisp and vibrant, and prevents the colors from dulling or the platter from looking picked-over
  • The dips are just as important as the vegetables. A mediocre vegetable becomes interesting when paired with an exceptional dip. Make sure your hummus is creamy, your guacamole is fresh, and your tzatziki is herbaceous and bright
  • Temperature matters more than most recipes admit. Vegetables at room temperature taste sweeter and more alive than cold ones straight from the refrigerator—allow them to sit out for 15 minutes before serving
03 -
  • The most stunning platters are created by someone who has actually stopped to taste each ingredient—this tells you what flavors are really singing and helps you understand the story your platter is telling
  • Use a very sharp knife and fresh cutting board when preparing vegetables and fruits; clean cuts preserve visual appeal and help prevent browning and oxidation
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