Spring is the perfect time to make a beautiful, healthy and delicious spring veggie board. Whether you are looking to build a board for a birthday party, make an Easter Board or just want an afternoon fancy snack for everyone, this flower veggie board is the perfect solution.
This spring board is a show stopper, and was a huge hit and was eaten up quickly when I served it up for my kids after school.
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Hi, I’m Gretchen - creator of Amazing Charcuterie Boards. I help home hosts and beginners create beautiful, stress-free charcuterie boards with simple rules, realistic portions, and easy styling techniques.
If you’re planning your next board, you may also find these helpful:
→ Charcuterie Board Portion Calculator
→ How to Design a Charcuterie Board (simple rules & layouts)
→ The Best Charcuterie Board Pairings
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Ingredients for this Spring Veggie Board
To make this board you should plan on using a medium to large board – even if it’s just for a few people. The flowers need lots of space so the bigger the better. Below are the ingredients I used, and you can adjust the amount based on the number of people and the size of your board.
Ingredients:
- Carrots: cut into sticks
- Cucumbers: cut into rounds
- Strawberries: cut into slices
- Celery
- Broccoli florets
- Snap Peas
- Kiwi
- Butterfly Crackers
- 3 Dips (hummus, ranch, etc – see my favorite ideas for the best dips)
How to Assemble this Spring Veggie Board
Start by cutting all your ingredients into the right shapes and sizes. Then you will want to lay out the dips – these are the centers of the flowers.
Surround each of the bowls of dip with the carrots, strawberries and cucumbers to make the flowers.
Place the cut kiwi flowers on the board.
Use the celery to make the stems.
Add the ‘grass’ by placing the veggies (snap peas and broccoli) on the bottom of the board.
Serve the board cool or at room temperature.
Tips for Serving Your Spring Veggie Board
- Prep ahead: Cut all your veggies the night before and store them in airtight containers in the fridge to save time day-of.
- Keep it fresh: Serve the board cold or set it out no more than an hour before eating — especially important for dips like ranch and hummus.
- Make it kid-friendly: Set out small plates and napkins so little ones can easily grab and dip without making a mess.
- Customize the dips: Offer at least two dip options so there’s something for everyone — hummus, ranch, and guacamole are all crowd-pleasers.
- Go big on the board: The bigger the board, the more dramatic the flower design. A large cutting board or serving platter works perfectly.
- Double it for a crowd: Planning for a party or Easter gathering? Simply double the ingredients and use two boards side by side.
Frequently Asked Questions
Can I make this veggie board ahead of time? Yes! You can assemble the board a few hours in advance. Cover it tightly with plastic wrap and refrigerate until ready to serve. Add the dips just before serving.
What dips work best for this board? Hummus and ranch are the most kid-friendly options. You can also try guacamole, tzatziki, or a simple veggie dip for variety.
Can I swap out the vegetables? Absolutely. Bell pepper strips, cherry tomatoes, cauliflower florets, and radishes all work great and add extra color to the board.
How many people does this board serve? It depends on the size of your board and whether it’s a snack or a main. As a snack, a medium board serves about 4–6 people. Double up for larger gatherings.
Is this board nut-free and allergy-friendly? It can be! Just check your dip labels and crackers for allergens, and you’ve got an easy allergy-friendly option for school parties or playdates.
