An Easter Brunch Veggie Board is a vibrant and healthy way to celebrate the season with a colorful spread of fresh vegetables and dip. It’s perfect for serving alongside your main dishes or as a light appetizer before the big meal.
With seasonal produce and creamy dip, this board is not only visually appealing but also a delicious, guilt-free option for your holiday spread.
Helpful Tips
- Include a variety of textures – Mix raw, roasted, and pickled vegetables to keep things interesting and offer different flavors.
- Use seasonal produce – Incorporate spring veggies like asparagus, radishes, and snap peas for a fresh, seasonal touch.
- Add festive elements – Use cookie cutters to shape veggies into fun Easter shapes like flowers or eggs to make the board extra festive.
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Easter Brunch Veggie Board
Ingredients
- 1/2 head purple cauliflower cut in florets
- 1 package snap peas
- 1 bag mini carrots multi-color
- 3 mini cucumbers cut into fourths
- 5 radishes sliced
- 10 mini peppers sliced into rings
- 1 cup cherry tomatoes multi-color
- 1 cup green goddess dressing
- 1 tablespoon chives chopped, for garnish
Instructions
- Wash and slice all of the vegetables.
- Make piles of all the veggies. Serve the Green Goddess dressing in a bowl on the side.
Notes
- The ingredients can be doubled or tripled to serve more people.
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When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.