Spring Crudités Platter with Green Goddess Dressing

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This showstopping Spring Crudités Platter with Green Goddess Dressing is a feast for the eyes and a delicious compliment to your next spring gathering.

Wow your guests and make this Spring Crudités Platter with Green Goddess Dressing the stunning centerpiece at your Easter or Mother’s Day celebration! Healthy, vibrant, and almost too pretty to eat, the fresh, arranged vegetables are perfectly complemented by the velvety Green Goddess Dressing–creamy and herbaceous with a hint of garlic and lemon.

What I love the most about this Spring Crudité Platter is its gorgeous colors. The pale greens, creamy whites, and vibrant pinks–so lovely and so unmistakably spring.

What is on a Crudités Platter?

Fresh veggies, dips, and spreads! A crudités platter is an appetizer consisting of raw vegetables, often arranged in an aesthetically pleasing manner and typically served alongside a dipping sauce or dressing. The term “crudité” comes from the French word for “raw,”. Crudités platters are popular for their freshness and beauty and can be highly stylized to fit a theme or the appropriate season.

Spring Crudités Platter Aesthetic

A few crucial tricks are involved in capturing that quintessential Peter Rabbit-esque springtime aesthetic with your platter.

1.) Choose the correct color palette: Use only ingredients that are pale green, cream, ivory, or soft pink. A small amount of orange is acceptable in the carrots. However, avoid large areas of vibrant reds, oranges, yellows, and dark greens, which would indicate more of a summer color palette and not the softer spring colors we aim for.

2.) Use hand-cut vegetables. No exceptions. Hand-cut vegetables add an organic and rustic whimsey to your arrangement and are vital to achieving this look.

3.) Leave Stems On: If possible, purchase carrots and radishes with stems intact. When slicing the vegetables, leave a one-inch section of stem remaining at the top. This adds that fresh-from-the-garden feel.

4.) Choose the proper garnish: Choose an edible garnish that reflects the spring season. Spring pea pods, pea vines, microgreens, sweet pea flowers, lavender, and other edible flowers make lovely choices. Choose flowers with light pink, purple, or cream-colored blossoms.

Spring Crudités Platter Ingredients:

Crudité Platter Ingredients:

• Celery
• Carrots
• Cauliflower
• Romanesco
• Green Beans
• Radishes
• Spring peas
• Snow peas
• Endive leaves
• Cherry tomatoes

Green Goddess Dressing Ingredients:

• Mayonnaise
• Sour cream
• Anchovy fillets (optional)
• Flat-leaf parsley
• Scallion
• Tarragon
• Basil
• Dill
• Garlic
• Lemon juice
• Kosher salt
• Black pepper

Step 1. Prepare the Green Goddess Dressing

The Green Goddess Dressing can be made ahead and chilled until use. Combine mayonnaise, sour cream, anchovy fillets, flat-leaf parsley, scallion, tarragon, basil, dill, garlic, lemon juice, salt, and pepper in a food processor or blender. Blend until smooth.

Step 2. Prepare the Vegetables

Wash all vegetables thoroughly with cold water. 

• Celery: trim celery ends at an angle and slice stalks into quarters, creating elongated sticks.
• Carrots: trim carrot tops, leaving a one-inch stem section intact at the top of the carrot. Slice carrots lengthwise, cutting directly through the center of the stem. If the carrot is too thick, slice it again into fourths, being sure to reserve a bit of stem at the top of each stick.
• Cauliflower: cut cauliflower into bite-sized florets or 1/4-inch thick slices
• Romanesco: cut into bite-sized florets
• Green Beans: trim ends
• Radishes: slice radishes lengthwise, reserving a small portion of the stem at the top.
• Sugar Snap Peas: trim ends
• Belgian Endive: trim root-end, allowing leaves to separate. 
• Cherry tomatoes: tomatoes can be used whole or halved.
• Spring peas: using a pairing knife, pierce the pea pod shell and slowly run the tip of your knife around the pod’s perimeter, removing a section of the pod shell to reveal the peas inside.

Step 3. Arrange the Spring Crudités Platter

Step 1. Place your dip bowl in the center of the platter. I use a circular white platter for this arrangement, but you can also use a square or rectangular platter. 

Step 2. Arrange the celery, endive, romanesco, cauliflower, carrots, and green beans into sections around your platter, using the Rule Of Odd Numbers…in this case, the rule of threes. Look closely at the platter; you will notice that every section, whether carrots, cauliflower, or celery, is in groupings of odd numbers—three groups of carrots, three groups of celery, and so forth. This is a significant rule in design. The eye prefers odd numbers when looking at food arrangements. Remember this when garnishing, too. 

Step 3. Fill empty spaces with handfuls of snap peas, fanned cucumber slices, and radishes—place cherry tomatoes in groupings around your platter.

Step 4. Garnish your platter with spring pea pods and fresh edible flowers. Voila!

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