Spring Vegetable Crudité Platter

A crudité platter is one of the most beautiful and effortless ways to entertain in spring. Built around crisp seasonal vegetables – asparagus, snap peas, radishes, cucumbers, and sweet carrots – a well-arranged vegetable platter instantly makes a table feel abundant.

This Spring Vegetable Crudité Platter is built around the colors and textures of the season, with two dips for contrast: my smoky, nutty Romesco Sauce and a vivid beet hummus. It is bright, generous, and the kind of platter that instantly makes a table feel cared for.

Serve it as an appetizer for a spring lunch, as part of a grazing spread, or alongside cheese, olives, and a chilled glass of wine when guests arrive.

If you’re new to vegetable platters, you can also read my guide: What Is Crudité? which explains crudité and how to build a beautiful crudité board for entertaining.

VEGAN ✓ VEGETARIAN ✓ GLUTEN-FREE ✓

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Recipe Notes

This is less a strict recipe than a blueprint for a spring gathering platter. The vegetables shown here are asparagus, snap peas, cucumber, celery, radishes, watermelon radish, golden beets, carrots, endive, and Brussels sprouts arranged around two dips for color and contrast.

The platter is intentionally flexible. Use what looks best at the market and include a mix of crisp, juicy, tender, and earthy vegetables so every bite feels different.

A spring crudité platter is all about celebrating the best vegetables of the season – crisp asparagus, sweet snap peas, colorful radishes, and tender baby carrots.

For a bright, herb-forward dip that pairs beautifully with spring vegetables, try my Greek Goddess Dip. It’s one of my favorite dips for asparagus, snap peas, radishes, and other crisp vegetables on a crudité platter.

If you enjoy building seasonal vegetable platters, you might also love my Fall Crudité Platter, which features autumn vegetables and cozy dips perfect for cooler gatherings.

Ingredients For Spring Crudité

Fresh Spring Vegetables

• 1 Bunch Asparagus, Trimmed
• 8 Ounces Snap Peas
• 4 Celery Stalks, Cut Into Batons
• 4 Small Carrots, Peeled And Cut Into Batons
• 3-4 Golden and Chiogga Beets, Peeled And Thinly Sliced
• 1–2 Watermelon Radishes, Thinly Sliced
• 1 Bunch Spring Radishes, Trimmed
• 2 Endive, Leaves Separated
• 2-3 Small Brussels Sprouts, For Garnish

Dips

• 1 Cup Romesco Sauce
• 1 Cup Beet Hummus

For Finishing

• Microgreens Or Pea Shoots, For Tucking Into The Platter

How To Make A Crudité Platter

Prep The Vegetables: Wash and dry all vegetables well. Trim, peel, slice, or cut into pieces that are easy to grab and dip.

Blanch If Desired: For a slightly more tender platter, blanch asparagus, snap peas, and carrots briefly in salted boiling water, then transfer to ice water and dry well. This step is optional, but it makes all the difference. (See my Tips & Tricks below.)

Prepare The Dips: Spoon the romesco sauce and beet hummus into small serving bowls.

Build The Platter: Place the bowls onto a large serving board or platter. Arrange vegetables around them in clusters, varying colors, heights, and shapes.

Finish And Serve: Fill gaps with microgreens or pea shoots and chill lightly until ready to serve.

Shown with our Spalted Maple Serving Board.

Tips & Tricks

• Dry vegetables thoroughly before assembling.
• Use a mix of whole and sliced vegetables for visual variety. Watermelon radish and beets add beautiful colors and textures to the platter.
• Blanching certain vegetables is one of the secrets to vibrant crudité platters. You can read my guide on how to blanch vegetables for crudité to learn the simple technique I use for carrots, asparagus, and other vegetables.
• Arrange large vegetables first, then fill gaps with smaller ones.

Substitutions

• Dips: For a creamy, herby alternative swap beet hummus for my popular Greek goddess dip.
• Vegetables: Try cucumber, fennel, green beans, turnips, or little gem lettuce..

Make Ahead

Prep vegetables up to one day ahead and store refrigerated. Assemble the platter the day you plan to serve it.

Storage

Store leftover vegetables in airtight containers in the refrigerator for up to two days. Store dips separately.

FAQs

What vegetables are best for a crudité platter?
Asparagus, snap peas, cucumbers, carrots, celery, radishes, and endive are ideal.

Can I prepare crudité in advance?
Yes. Prepare vegetables ahead and assemble the platter shortly before serving.

Do I need to cook any vegetables?
No. Everything can be served raw, though blanching some of the vegetables makes them look and taste better.

More Recipes To Try

• Romesco Sauce
• Smoky Roasted Carrot Dip
• Warm Citrus Marinated Olives
• Winter Cheese Board
• Blood Orange & Roasted Beet Salad with Labneh

If you make this Spring Vegetable Crudité Platter, be sure to leave a comment below — I’d love to hear from you. And if you do make this recipe, don’t forget to tag me on Instagram, I’d love to see!

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