Thanksgiving Veggie Tray
This Thanksgiving veggie tray is the easy and affordable platter you’ll want on your holiday table. It’s cute, healthy, and the creamy dip makes it even better!
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Servings: 4
Calories: 102kcal
Ingredients
- 2 cucumbers
- 2 green bell peppers
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup cherry tomatoes
- 1 cup broccoli florets
- 1 cup celery sticks
- 1/3 cup sour cream
- Candy eyes
Instructions
- Spread sour cream on a small serving plate.
- Slice off the base of a yellow bell pepper and place it on the sour cream to form the turkey’s head. Attach candy eyes using a bit of sour cream.
- Use a small piece of orange bell pepper for the beak and add a thin strip of red pepper hanging down as the turkey’s wattle.
- Arrange broccoli florets and green bell pepper rings in a semicircle around the turkey’s head.
- Place the yellow bell pepper rings on top of the green bell pepper rings. Add cucumber slices in a semicircle above the peppers.
- Top with cherry tomatoes and use celery sticks to form the outermost layer of the turkey tail. Fill any gaps with extra tomatoes to finish the tray.
Notes
- Get creative with the veggies! For example, add carrots for the turkey legs.
- Arrange the Thanksgiving veggie tray however you like. Use a mix of colors, offer vegetables in various shapes and sizes, and adjust the quantity based on your guest list.
- If your veggies were sitting out for a while and looking a little dull, spray them with a bit of cold water! I also recommend soaking them in ice water for at least 15 minutes before arranging them to revive them.
Nutrition
Calories: 102kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 44mg | Potassium: 677mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1876IU | Vitamin C: 175mg | Calcium: 77mg | Iron: 1mg