Green Snacks Board Cucumber Peas (Printable)

A fresh snack board with crisp green vegetables and creamy avocado ranch, ideal for light, nutritious bites.

# What You Need:

→ Fresh Vegetables

01 - 1 large cucumber, sliced into rounds
02 - 1 cup snap peas, trimmed
03 - 1 cup broccoli florets
04 - 1 green bell pepper, sliced
05 - 1 cup celery sticks
06 - 1 cup green grapes, optional

→ Avocado Ranch Dip

07 - 1 ripe avocado, peeled and pitted
08 - 0.5 cup Greek yogurt
09 - 2 tablespoons mayonnaise
10 - 2 tablespoons fresh dill, chopped
11 - 2 tablespoons fresh chives, chopped
12 - 1 tablespoon fresh parsley, chopped
13 - 1 garlic clove, minced
14 - 1 tablespoon fresh lemon juice
15 - 0.5 teaspoon onion powder
16 - 0.25 teaspoon salt
17 - 0.25 teaspoon black pepper
18 - 2 to 3 tablespoons milk or water

# How to Make It:

01 - Wash and dry all produce thoroughly. Slice the cucumber and bell pepper into bite-sized pieces. Trim snap peas and cut broccoli into florets. Cut celery into sticks. Arrange all vegetables and grapes on a large serving board or platter.
02 - Combine avocado, Greek yogurt, mayonnaise, dill, chives, parsley, garlic, lemon juice, onion powder, salt, and black pepper in a food processor or blender. Blend until smooth and creamy.
03 - Add milk or water one tablespoon at a time while blending until the dip reaches your desired consistency. Taste and adjust seasoning with additional salt and pepper as needed.
04 - Transfer the prepared dip to a small serving bowl and place it in the center of the vegetable board.
05 - Serve immediately for optimal freshness. Alternatively, cover and refrigerate for up to 2 hours before serving.

# Expert Suggestions:

01 -
  • It looks like you spent hours preparing when it actually takes about twenty minutes, making you feel like a kitchen wizard.
  • The avocado ranch dip tastes creamy and herbaceous without any of that store-bought dip heaviness, and it actually keeps people coming back for more vegetables.
  • You can assemble it right before guests arrive or keep it chilled for up to two hours, giving you breathing room on entertaining day.
02 -
  • The moment your avocado is exposed to air, browning begins—this is why adding lemon juice immediately and covering the dip directly with plastic wrap is non-negotiable if you're making this ahead.
  • Your vegetables will release moisture the longer they sit on the board, so if you're serving more than two hours later, pat everything dry again just before people arrive.
  • The dip will taste different at room temperature than it does cold—room temperature versions often taste flatter, so taste and re-season if you've let it sit out for a while.
03 -
  • If you're making this more than thirty minutes ahead, slice your cucumber just before serving because it loses its snap texture quickly once cut.
  • For a vegan version that tastes equally good, use cashew-based yogurt and vegan mayo—the dip will be slightly thinner but equally delicious.
  • Garnish the top of your dip with a small sprinkle of extra fresh herbs right before serving so it looks garden-fresh and people know exactly what they're tasting.
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