Crudites Platter Recipe
I absolutely love this recipe because it’s a vibrant, veggie-packed feast that’s both Instagram-worthy and super healthy! Plus, it’s all about that fresh crunch and endless dipping options with hummus, making it the ultimate guilt-free, snackable party platter.
One of my favorite ways to present the medley of fresh, colorful vegetables I pick up from the market is a vibrant and nutritious crudités platter. Crisp and hydrating cucumber slices, sweet and crunchy baby carrots, and juicy cherry tomatoes are mainstays.
Antioxidant-dense broccoli florets make an appearance, as do the intensely colored red and yellow bell peppers, which are loaded with vitamin C. When the veggies are so fresh and flavorful, all you need to make a wonderful healthy appetizer is a dip.
Ingredients
Cherry tomatoes:
Succulent and sweet, brimming with vitamin C and antioxidants.
Baby carrots:
A good source of fiber and beta-carotene, sweet and crunchy.
Cucumber:
Rejuvenating and quenching fountain, not low, but good calories with a far away high and near low E.
Red bell pepper:
Crisp and sweet, bursting with vitamins A and C.
Sugar snap peas:
They are so many different kinds of people.
They are delicious and nutritious.
They are crunchy and sweet, and they are a great source of vitamins A, C, and fiber.
Radishes:
They are low in calories, aid digestion, and are crisp and peppery.
Broccoli florets:
High in fiber and packed with vitamins C and K, they provide a satisfying crunch.
Olives:
Provide healthy fats and antioxidants, and are salty and savory.
Ingredient Quantities
- 1 cup cherry tomatoes
- 1 cup baby carrots
- 1 cucumber, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup sugar snap peas
- 1 cup radishes, halved
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 bunch of celery, cut into sticks
- 1 cup asparagus, blanched
- 1 cup green beans, blanched
- 1/2 cup olives of choice
- 1/2 cup pickles of choice
- 1 cup hummus or other dip of choice
Instructions
1. Start by cleansing all the produce under cold running water to ensure they are as clean as possible and ready for preparation.
2. Cut the cucumber, red bell pepper, and yellow bell pepper into strips of the same size so they are very easy to eat.
3. Cut the radishes in half, and trim the sugar snap peas and green beans. Set all of these green-thumb foods aside.
4. Make sure to cut the broccoli and cauliflower into very even, bite-sized florets so they look good and taste good.
5. Cut the celery into sticks, keeping the length consistent throughout for evenness.
6. Boil the asparagus and green beans for 2-3 minutes; then plunge them into ice water. This preserves their vibrant color and crunchy texture.
7. On a large platter, set out sections of the cherry tomatoes, baby carrots, cucumber slices, and sliced bell peppers.
8. Place the sugar snap peas, halved radishes, and broccoli on a serving dish, and then add the sugar snap peas, halved radishes, and now cauliflower to the part of the dish that is facing your guests.
9. Add the blanched asparagus and green beans, and arrange them in small bundles for easy serving.
10. Finish off your platter with olives, pickles, and a main bowl of hummus or your choice of dip for the guests to savor alongside the fresh vegetables.
Equipment Needed
1. Cutting board
2. Knife
3. Large pot (for boiling)
4. Bowl (for ice water)
5. Colander or strainer (for draining)
6. Large platter (for arranging vegetables)
7. Serving dish
8. Mixing bowls (for organizing prepared vegetables)
9. Measuring cups
10. Serving tongs or small serving tools (optional)
FAQ
- Q:How do I prepare the vegetables for the crudités platter?
Make sure to wash all the vegetables very well. The cucumber can be peeled if desired, and then it is sliced. The bell peppers are cut into very thin strips, the radishes are halved, and the celery is cut into sticks. The asparagus and the green beans are blanched in boiling water for about 2-3 minutes and then are immediately immersed in ice water. This cooking technique helps them retain their color and makes them very crunchy. - Q:Is it possible to make a substitution for any of the vegetables in this platter?
A: Certainly! You can substitute any vegetables according to your individual taste or what’s seasonally available. Choices such as jicama sticks, zucchini, or even vibrant heirloom carrots can provide an alternative and eye-catching array. - Q:How should I arrange the crudités for the best presentation?
Rearranging the vegetables on a large platter sounds simple enough, but there’s a subtle art to it that’s worth mastering. The visual appearance of a dish is an important part of its overall appeal. That’s not to say you’re preparing this platter with the intention of fooling someone into thinking it looks good when it doesn’t. Indeed, the real trick is to make it look as good as possible while also being as simple and straightforward as possible. - Q:How far ahead can I make a crudités platter?
A:
The vegetables can be prepped a day in advance. They should be kept in airtight containers and with damp paper towels. Assemble the platter before serving. - Q:What dips go well with a crudités platter?
A: Classic choices include hummus, but you can also offer ranch dressing, tzatziki, baba ghanoush, or a simple yogurt herb dip. At a minimum, have one or two of these for dipping variety. - Q:Can this platter be made more filling? Yes. You can add proteins such as cheese cubes, hard-boiled eggs cut into wedges, or even cooked shrimp skewers to your platter to make it more sustaining.
Substitutions and Variations
– Grape tomatoes or sliced heirloom tomatoes can be used in place of cherry tomatoes.
– Carrot sticks or rainbow carrots can be used in place of baby carrots, and they offer a more colorful presentation.
For a crisp texture, you can substitute zucchini slices or jicama sticks for cucumber.
– Green or orange bell pepper can be used in place of red bell pepper for a milder taste.
You can replace broccoli florets with another green: broccolini, Brussels sprouts, or a similar vegetable.
Pro Tips
1. Season the Vegetables: Before arranging the vegetables on the platter, consider lightly seasoning them with a sprinkle of salt, pepper, or your favorite seasoning blend. This can enhance their natural flavors and make them more appealing.
2. Use a Variety of Dips: While hummus is a great choice, offering a selection of two or three dips can cater to different taste preferences. Consider adding a creamy ranch dip or spicy sriracha mayo alongside the hummus.
3. Add Fresh Herbs: Garnish the platter with fresh herbs like parsley, dill, or basil. This can add a fresh aroma and an extra layer of flavor, while also making the platter visually appealing.
4. Experiment with Cutting Techniques: In addition to uniform sticks, try cutting some vegetables, like cucumbers or radishes, into fun shapes using a crinkle cutter or other decorative tools to add visual interest.
5. Chill the Platter: If possible, chill the platter before serving to keep the vegetables crisp and refreshing. A nice, cold platter will help maintain the vegetables’ freshness, especially when served on a warm day or during a long party.
Crudites Platter Recipe
My favorite Crudites Platter Recipe
Equipment Needed:
1. Cutting board
2. Knife
3. Large pot (for boiling)
4. Bowl (for ice water)
5. Colander or strainer (for draining)
6. Large platter (for arranging vegetables)
7. Serving dish
8. Mixing bowls (for organizing prepared vegetables)
9. Measuring cups
10. Serving tongs or small serving tools (optional)
Ingredients:
- 1 cup cherry tomatoes
- 1 cup baby carrots
- 1 cucumber, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup sugar snap peas
- 1 cup radishes, halved
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 bunch of celery, cut into sticks
- 1 cup asparagus, blanched
- 1 cup green beans, blanched
- 1/2 cup olives of choice
- 1/2 cup pickles of choice
- 1 cup hummus or other dip of choice
Instructions:
1. Start by cleansing all the produce under cold running water to ensure they are as clean as possible and ready for preparation.
2. Cut the cucumber, red bell pepper, and yellow bell pepper into strips of the same size so they are very easy to eat.
3. Cut the radishes in half, and trim the sugar snap peas and green beans. Set all of these green-thumb foods aside.
4. Make sure to cut the broccoli and cauliflower into very even, bite-sized florets so they look good and taste good.
5. Cut the celery into sticks, keeping the length consistent throughout for evenness.
6. Boil the asparagus and green beans for 2-3 minutes; then plunge them into ice water. This preserves their vibrant color and crunchy texture.
7. On a large platter, set out sections of the cherry tomatoes, baby carrots, cucumber slices, and sliced bell peppers.
8. Place the sugar snap peas, halved radishes, and broccoli on a serving dish, and then add the sugar snap peas, halved radishes, and now cauliflower to the part of the dish that is facing your guests.
9. Add the blanched asparagus and green beans, and arrange them in small bundles for easy serving.
10. Finish off your platter with olives, pickles, and a main bowl of hummus or your choice of dip for the guests to savor alongside the fresh vegetables.