Learn how to assemble a beautiful crudités platter quickly and easily with my easy tips! It’s a show stopping addition to dinner parties, holidays and is guaranteed to wow your guests!

Crudites platter with hummus and dip

I couldn’t think of a more appropriate way to kick off the first day of spring than with a colorful, beautiful Crudités Platter. It’s fresh, vibrant and embodies the bounty of the season perfectly.

I love assembling show stopping boards like my cheese board, smoked salmon platter and chocolate board for holidays and gatherings because they’re easy, they always impress, and grazing is a fun way to eat.

I’ve been really inspired to create this veggie platter lately as spring produce is exploding in the markets right now. I was like a kid in a candy store scooping up bunches of rainbow carrots with gorgeous carrot tops, radishes in every variety and color, and so much more.

This is what spring is all about for me, and it makes eating vegetables even more fun!

Crudite platter with veggies, hummus and green goddess dressing

Why you’ll love this recipe:

  • This crudité platter is fresh, vibrant and a show stopping addition to parties, holidays or any gathering.
  • It can be customized with your favorite seasonal vegetables and dips.
  • It’s a healthy way to snack or graze and it’s customizable for any special diet.
  • It may be prepped or assembled entirely in advance.

Recipe ingredients

This crudités platter includes a wide variety of raw and cooked vegetables and dips, but it can be customized to include as few or as many varieties as you wish.

Crudité platter ingredients

Ingredient notes

  • Veggies. The vegetables I used in this recipe are suggestions and can be substituted with your favorites or highlight seasonal vegetables. Use the freshest vegetables possible for maximum flavor. Pro tip: If using fibrous veggies such as asparagus, snap peas, snow peas or green beans, consider blanching them in boiling water for a few minutes to make them more tender, then shock them in ice water to retain their green color.
  • Dips. This recipe includes my white bean hummus and Green Goddess dressing, but the options are endless. My Greek yogurt ranch dressing are Greek tzatziki also great options, or use your favorite store bought dip.

Tips for the perfect crudité platter

Assembling a veggie platter is very easy, and it can be made as elaborate or simple as you wish.

It takes a bit of planning and prep, but it comes together in no time by following the tips I’ve outlined below.

  • Choose your platter. Use one large platter or board, or group a few smaller ones together if you don’t have anything big enough.
  • Plan your guest list. Figure out how many people your crudité platter will feed. A good rule of thumb is about 4 ounces of veggies per person, depending on how many other appetizers you’ll be serving.
  • Choose the freshest vegetables available to you. The vegetables are the star, so freshness is key for maximum flavor. For example, shop at the farmer’s market or choose a bunch of carrots with leafy tops rather than carrots in a bag. Also, make sure the vegetables are heavy with no discoloration and that they’re not wilted.
  • Select a wide variety of colors and textures. The more color and texture, the more eye catching and interesting your platter will be.
  • Plan a theme if desired. Highlight veggies according to what’s in season, present vegetables of like colors in an ombré patter (example: light green to dark green), or showcase the veggies in shapes for special holidays.
  • Choose your dips. Use your favorite dips or dressings, and keep in mind the special diet(s) of some or all of your guests.

Prep the vegetables

Cut or slice vegetables, and even leave part of the green tops on carrots and radish (if using) to add texture and interest.

If using fibrous veggies such as asparagus, snap peas, snow peas or green beans, consider blanching them in boiling water for a few minutes to make them more tender. Shock them in ice water to retain their green color and drain well.

Pro tip: Prep veggies and even assemble your platter up to one day ahead. Dips may also be made in advance.

Prepped crudités for a veggie platter

Assemble your platter

The fun part is assembling the crudités platter. See the step by step instructions below.

Once assembled, feel free to add special touches to your platter like edible flowers, fresh herbs, lemon slices, etc.!

How to assemble a crudité platter
  1. Blanch fibrous veggies if using or as desired.
  2. Place the dip(s) in bowls and add them to the platter first.
  3. Place some of the largest veggies around the top and bottom of the dip bowls.
  4. Add more vegetables of various colors alongside the others.
  5. Add the remaining vegetables in the empty space(s) along the sides.
  6. Fill in any empty spaces with smaller veggies, fresh herbs, edible flowers, etc.
Crudités platter with veggies, dips and herbs

FAQs

What is a crudités board?

A crudités board refers to a veggie platter filled with a variety of vegetables and dip(s). Vegetables may be raw or blanched.

What is the difference between crudité and charcuterie?

Crudité refers to vegetables, while charcuterie includes a variety of meats, cheeses, olives, vegetables, and more.

What are crudités usually served with?

The vegetables are served with a variety of dips such as hummus, tzatziki, ranch dressing, tapenade, and more.

What are examples of crudités?

Crudités include all types of vegetables, such as broccoli, cauliflower, asparagus, snap peas, tomatoes, cucumbers, radishes, green beans, endive, etc.

Can I assemble my platter in advance?

You can assemble your crudité platter up to a day in advance. Wrap tightly in plastic wrap and store in the refrigerator until you’re ready to serve it.

Recipe notes

  • The platter in this photo is the Marin white large oval serving platter from Crate and Barrel.  The dimensions are 20″W x 14.5″D x 2″H.  This is not an affiliate link.
  • The vegetables in the recipe are suggestions only.  Use as few or as many different varieties as you wish, just choose a nice variety of colors and textures.
  • Vegetables such as asparagus, green beans and snap peas are best served blanched as they can be very fibrous.
  • Hummus and green goddess dressing may be substituted with your favorite homemade or store bought dips!
  • Assemble your platter up to one day in advance and wrap tightly in plastic wrap until you’re ready to serve it.
Green goddess dressing and vegetables on a crudités platter

More healthy appetizers you’ll love:

Did you try this recipe?

If so, be sure to leave a comment and star rating below, and don’t forget to tag @flavorthemoments on Facebook and Instagram!

Crudites platter with hummus and dip

Easy Crudités Platter

Learn how to assemble a beautiful crudités platter with my easy tips! It's a show stopping addition to parties, holidays and is guaranteed to impress!
0
reviews

Leave a Review »

Ingredients

  • 8 ounces asparagus woody bottoms removed and blanched
  • 8 ounces green beans trimmed and blanched
  • 8 ounces snap peas blanched
  • 8 ounces rainbow carrots halved or quartered lengthwise if large
  • 8 ounces cherry tomatoes whole or halved
  • 8 ounces baby bell peppers
  • 8 ounces cucumbers quartered lengthwise or sliced
  • 1 bunch Easter egg radish or your favorite, halved or sliced
  • 2 watermelon radish peeled and sliced
  • 1 head belgian endive leaves removed
  • half head radicchio leaves torn into smaller sizes
  • white bean hummus for serving
  • green goddess dressing for serving

Instructions 

  • Prepare dips (if not using store bought), and wash and cut the vegetables.
  • If using fibrous vegetables such as snap peas, asparagus, green beans or snow peas, blanch in a pot of boiling water for 2-3 minutes until just tender. Shock in a bowl of ice water until cool, then drain well.
  • Place the dip in small bowls or ramekins and place them on the platter. Arrange the largest veggies around the top and bottom of the bowls.
  • Add more vegetables alongside the others, varying the colors. Add the remaining vegetables where space is available, then fill in any empty spaces with smaller vegetables, fresh herbs, edible flowers or even sliced lemon. Serve and enjoy!

Notes

  • The platter in this photo is the Marin white large oval serving platter from Crate and Barrel.  The dimensions are 20″W x 14.5″D x 2″H.  This is not an affiliate link.
  • The vegetables in the recipe are suggestions only.  Use as few or as many different varieties as you wish, just choose a nice variety of colors and textures.
  • Vegetables such as asparagus, green beans and snap peas are best served blanched as they can be very fibrous.
  • Hummus and green goddess dressing may be substituted with your favorite homemade or store bought dips!
  • Nutrition information does not include the dips as it is included in separate posts.
  • Assemble your platter up to one day in advance and wrap tightly in plastic wrap until you’re ready to serve it.

Nutrition

Calories: 63kcal, Carbohydrates: 13g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 47mg, Potassium: 552mg, Fiber: 5g, Sugar: 7g, Vitamin A: 6506IU, Vitamin C: 75mg, Calcium: 61mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

Sharing is caring!