Description
This fun, colorful and kid-approved Thanksgiving appetizer is the perfect way to kick off your holiday feast! It's festive, vibrant and totally plant-based. A veggie turkey platter is eye-catching, easy to assemble and guaranteed to be a conversation starter on your table!
Ingredients
Scale
- 8 romaine leaves (or endive leaves)
- 3 mini Persian cucumbers
- 8 small rainbow carrots
- 8 mini bell peppers
- 4 sugar snap peas
- 4-5 radishes
- 1 black olive
- 2 pretzel sticks
- 6 pepita seeds
Choice of dairy-free dip:
Instructions
- Prepare the vegetables. Wash and dry all the veggies thoroughly. Slice the cucumbers vertically into quarters with the skin on. Peel and cut the rainbow carrots vertically into quarters. Halve the mini bell peppers lengthwise and remove the seeds, leaving the stems intact for color. Slice the sugar snap peas vertically and keep the seeds in for presentation. Slice the radishes thinly.
- Assemble the base. On a large round platter, arrange the romaine leaves at the back to create the turkey's tail feathers.
- Add colorful layers. Fan out the cucumber spears, carrot sticks, bell pepper halves, sugar snap peas and radish slices in overlapping layers to form the turkey's feathers. Distribute the colors evenly for a bright, balanced look.
- Add the dip. Place your chosen dip in a small bowl near the bottom center of the platter.
- Decorate the face. Use two radish slices as eyes, adding small pieces of black olive for pupils. Cut an orange bell pepper slice into a small triangle for the beak and a red bell pepper piece into a wattle. Arrange these on top of the dip.
- Create the legs. Use two pretzel sticks for the legs and place three pepitas at the end of each to resemble feet.
- Enjoy! Chill the platter until ready to serve.
Notes
Feel free to prep the dip in advance, but slice the veggies shortly before serving for the freshest crunch. If transporting, this bamboo snack tray with handles is amazing!
- Prep Time: 15
- Category: Appetizer