Fresh Spring Vegetables: Crudité Platter

Farmers’ Market season is right around the corner! You may be lucky enough to live near a year-round market, however now that spring is here we can all enjoy some fresh produce. Spring vegetables are some of my favorites. Warmer weather makes for the best time to enjoy some raw veggies. There’s no fuss with cooking, all you need is a knife and cutting board.

In season spring vegetables: artichokes, asparagus, endive, broccoli, butter lettuce, chives, collard greens, fennel, green beans, peas, radicchio, spinach, swiss chard, vidalia onions

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Crudité Platter with Green Goddess Dip


  • 5 large carrots, peeled, cut into sticks
  • 1 cup fresh broccoli florets, blanched
  • 1 cup cauliflower florets
  • 1 red bell pepper, cut into sticks
  • Handful radishes washed
  • 1 zucchini, cut into spears
  • 1 bunch scallions, trimmed
  • 1 cucumber, cut into sticks
  • 1 cup cherry or grape tomatoes

For the Dip:

  • ½ cup sour cream
  • ½ cup nonfat Greek yogurt
  • ½ cup parsley
  • 2 tbsp dill
  • 2 tbsp chives
  • 2 cloves garlic
  • juice 1 lemon

Boil salted water in a medium pot. Add broccoli florets to boiling water for 2 minutes. Remove and add to a bowl filled with ice water. To make the dressing: In a food processor, combine sour cream, Greek yogurt, parsley, dill, chives, garlic and lemon juice. Pulse until combined and season with salt and pepper. Arrange vegetables on a platter and serve with Green Goddess Dip on the side. Enjoy!