Rainbow fruit & veggie platter with hummus
Turn that ho hum vegetable tray into a splash of vibrant color. By using a variety of colorful fruits and vegetables and organizing them by shade, you can take this easy appetizer from standard to spectacular.
Servings: 10 people
Calories: 106kcal
Ingredients
- ½ cup Marcona almonds
- ¼ cup vegan feta cheese optional
- 1 batch hummus
- 1 slice lemon to garnish hummus
- ½ cup green olives
- ½ cup kalamata olives
- ½ cauliflower head broken into florets
- 10 Easter egg radishes halved
- ½ yellow bell pepper sliced
- 4 carrots peeled
- ½ red bell pepper sliced
- 1 tomato sliced
- 1 stalk celery cut into sticks
- ½ cup sugar snap peas
- ½ cup blueberries
- ½ grapefruit cut into wedges
- Few sprigs cilantro optional
Instructions
- Get a medium-sized charcuterie-style board or chopping block. Put the following into their own separate bowls or plates: Marcona almonds, vegan feta cheese (if using), hummus with a slice of lemon garnish, green olives, kalamata olives, and cauliflower florets. Scatter them across the board as your "anchors."
- Now you'll start compiling the sliced fruit and vegetables. Start in the lower left hand corner, and work in a clockwise motion to fill out the board. Spread out the Easter egg radishes from white to bright pink in one corner. Then add a pile of sliced yellow bell peppers, carrots, red bell peppers, sliced tomato, celery sticks, sugar snap peas, blueberries, and grapefruit wedges.
- If there are any blank areas, garnish with sprigs of cilantro. Ideally, none of the wood block underneath should show.
Notes
Don't feel like making hummus from scratch? Pick up a container of readymade hummus at the grocery store.
Or choose one of these dip alternatives instead:
Nutrition
Calories: 106kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 270mg | Potassium: 321mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4648IU | Vitamin C: 44mg | Calcium: 50mg | Iron: 1mg
