Easter Bunny Veggie Tray (Print)
Festive vegetable platter shaped like an Easter bunny with fresh veggies and dip.
# What You’ll Need:
→ Vegetables
01 - 1 large head cauliflower florets
02 - 2 large cucumbers
03 - 1 pint cherry tomatoes
04 - 1 large red bell pepper
05 - 2 large carrots
06 - 1 bunch celery stalks
07 - 1 cup sugar snap peas
→ Other
08 - 2 black olives
09 - 1 cup ranch dressing or hummus dip
# How To Make:
01 - Wash all vegetables thoroughly. Peel carrots and cucumbers as desired. Cut cauliflower into bite-sized florets. Slice carrots into thin sticks for whiskers. Trim celery and snap peas to appropriate lengths.
02 - Arrange cauliflower florets in a large oval shape on your serving platter to create the bunny's face. Create a smaller separate cluster of florets to form the tail.
03 - Slice cucumbers lengthwise into long oval planks. Position two cucumber ovals above the face to form the outer ears. Cut red bell pepper into strips and arrange inside each cucumber ear for the inner ear color.
04 - Place cherry tomatoes on the lower portion of the cauliflower face to create rosy cheeks. Position black olive slices as eyes. Add a small triangle or square piece of red bell pepper as the nose in the center of the face.
05 - Place carrot sticks protruding from each cheek area to create whiskers. Arrange 3-4 carrot sticks per side, fanning outward naturally.
06 - Use celery stalks and sugar snap peas to outline the bunny shape and fill empty spaces around the platter. This creates a grassy background effect and adds more snacking options.
07 - Place any remaining cherry tomatoes as decorative accents around the platter. Position a small bowl containing ranch dressing or hummus near the bunny for dipping. Serve immediately or refrigerate covered until ready to serve.
# Expert Tips:
01 -
- Kids who turn their noses up at raw veggies will suddenly gobble them up when presented as a friendly bunny face
- Zero cooking required just wash, chop, and arrange which means more time for egg hunting
- The presentation looks impressive but takes less than 30 minutes from start to finish
02 -
- Assemble this as close to serving time as possible because cut vegetables can start to look tired after a few hours
- Keep a few extra vegetables on hand to replace any pieces that get eaten or damaged during transport
03 -
- Room temperature vegetables actually taste better and have more crunch than cold ones from the fridge
- Cut bell pepper strips slightly longer than the cucumber inner ear space so they peek out cutely