Spring Food Board Radishes Peas

Last spring, I was hosting a casual lunch and wanted something that felt effortless but special, so I threw together whatever looked vibrant at the market—radishes still dusty from the soil, peas so fresh they practically snapped in my fingers. My friend watched me arrange everything on this old wooden board my grandmother gave me, and she said it looked like something from a magazine, but honestly, it was just vegetables that made me happy. That's when I realized the best appetizers aren't about complexity; they're about colors, textures, and a dip so good people forget about everything else on the table.

I made this for my partner's family dinner last May, and his grandmother—who doesn't usually eat much at parties—went back to the board three times just for the radishes and dip combination. She asked me what was in the dip with such genuine curiosity that I ended up sitting with her for twenty minutes explaining how fresh herbs make all the difference. It was one of those small moments where food became a conversation, and I've made this board at every gathering since.

Ingredients

• Breakfast radishes: These are sweeter and more tender than storage radishes, and halving them lets people grab them easily—plus the peppery bite balances the creamy dip beautifully.
• Sugar snap peas: Buy them a day or two before serving and keep them in the crisper so they stay crisp enough to snap audibly when you bite down.
• Fresh peas: If using frozen, thaw them gently and pat dry so they don't make the board look wet; blanched fresh peas have better texture and taste like spring.
• Baby carrots: They're naturally sweet and pair perfectly with the herbaceous dip without overpowering it.
• Cherry tomatoes: Halving them prevents them from rolling around, and they add brightness and a burst of juice that cuts through the richness of the dip.
• Cucumber slices: Keep them thin and arrange them just before serving so they don't weep and make everything soggy.
• Greek yogurt: This is the dip's backbone—it's thicker and tangier than regular yogurt, which means the dip won't separate or become watery over time.
• Mayonnaise: Just two tablespoons adds richness and helps the dip cling to vegetables, making every bite satisfying.
• Fresh lemon juice: It brightens all the herbs and prevents the dip from tasting flat or one-dimensional.
• Fresh herbs: Don't even think about using dried here; the whole point is that fresh, alive flavor that makes people ask what's in it, so use what's growing in your garden or what looks most vibrant at the market.
• Garlic: One small clove is enough because raw garlic gets pushy; you want it as a whisper in the background, not a shout.
• Sea salt and pepper: These finish the dip and tie everything together, so taste as you go and adjust to your preference.

Instructions

Gather and wash everything:

Take a moment to rinse all your vegetables under cool water and pat them dry—wet vegetables will make your board look sloppy and water will pool around the dip. This is the moment to assess what looks best and decide how you want to arrange it.

Cut with intention:

Trim the radishes, snap the ends off the peas, peel the carrots, and slice the cucumbers, keeping everything roughly bite-sized so people can grab pieces without a knife. Work on a clean cutting board and keep the vegetables separate until you're ready to arrange.

Mix the dip with care:

In a small bowl, combine the yogurt, mayonnaise, and lemon juice first, then fold in the herbs and garlic so they stay vibrant green and don't get bruised. Taste it and adjust salt and pepper—the dip should taste bright and herby, like fresh garden clippings turned creamy.

Arrange like you mean it:

Place the dip bowl in the center or slightly off-center on your board, then arrange vegetables in little clusters around it, grouping colors together so the board looks intentional but relaxed. Step back and look at it; if something feels unbalanced, move it around until it feels right.

Finish and serve:

Scatter microgreens and feta over the board if you're using them, add crackers or bread on the side, and bring it to the table while everything is still cold and crisp. Serve immediately so people get the full experience of vegetables at their peak.

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There's something almost meditative about arranging a food board, deciding where each color goes and how to make the whole thing feel welcoming. My daughter once told me it looked like a garden someone had decided to eat, and that's exactly what I'm going for every time I make it.

The Secret to a Perfect Herb Dip

The dip is really just five minutes of work, but it tastes like you've been stirring herbs all morning. The trick is using the freshest herbs you can find—if they smell alive and bright when you chop them, you're on the right track. I learned this the hard way when I once used herbs from the back of my fridge and the dip tasted like sadness, so now I buy herbs the day I'm serving, and sometimes I even grow my own on the windowsill so they're literally steps away from the bowl.

Why This Works for Any Occasion

This board feels fancy enough for a dinner party but casual enough for a Tuesday afternoon with friends, which is why it's become my go-to whenever I'm not sure what to serve. It's also one of the few appetizers that doesn't require cooking, heating, or last-minute plating, so you can actually be present with people instead of managing food. I've served it to vegetarians, people on keto who just skip the carrots, kids who are convinced they don't like vegetables but somehow eat all the radishes, and everyone in between.

Building Your Board Like a Pro

The best boards feel abundant but not overcrowded, so think of it like a painting where you're balancing colors and shapes. I usually start by placing the dip, then add vegetables in clusters rather than scattering them randomly, which makes it feel more intentional. The goal is to make people want to dive in, and that happens when everything looks fresh, vibrant, and accessible.

• Arrange vegetables in odd-numbered clusters so the board feels natural and relaxed rather than too formal.
• Keep similar colors together so the board reads as a cohesive whole, with pops of contrast where they make sense.
• Leave a little space around the dip so people can actually access it without crushing vegetables, and refill it if you're serving for more than thirty minutes.

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This board has become my answer to the question of how to feed people something that feels special without spending the day in the kitchen. It reminds me that the best dishes are often the simplest ones, built on good ingredients and the willingness to let them shine.

Common Recipe Questions

→ What vegetables are included on the spring food board?

The board features breakfast radishes, sugar snap peas, shelled peas, baby carrots, cherry tomatoes, and cucumber slices.

→ How is the herb dip prepared?

The dip is made by mixing Greek yogurt, mayonnaise, lemon juice, fresh chives, parsley, dill, minced garlic, salt, and pepper until smooth.

→ Can this dish be made vegan?

Yes, by substituting the Greek yogurt with a plant-based alternative and ensuring the mayonnaise is vegan, the dish can be made vegan-friendly.

→ Are there any suggested additions to the platter?

Additional seasonal vegetables like asparagus tips, blanched green beans, or sliced bell peppers work well. Optional garnishes include microgreens and crumbled feta cheese.

→ How should the platter be served?

Arrange the prepared vegetables attractively on a large board, place the herb dip in a small bowl on the board, garnish as desired, and serve immediately with crackers or sliced baguette.

→ What allergen information should be considered?

The dish contains dairy from Greek yogurt, mayonnaise, and feta cheese. Gluten may be present if served with bread or certain crackers.