# What You'll Need:
→ Vegetables
01 - 1 large yellow bell pepper
02 - 1 large orange bell pepper
03 - 1 large red bell pepper
04 - 1 cup broccoli florets
05 - 1 cup cauliflower florets
06 - 1 cup cherry tomatoes
07 - 1 cup baby carrots
08 - 1 small cucumber
09 - 6 to 8 sugar snap peas
10 - 1/4 cup black olives, whole and sliced
11 - 2 radishes
→ Dip
12 - 1 cup Greek yogurt or sour cream
13 - 2 tablespoons mayonnaise
14 - 1 tablespoon lemon juice
15 - 1 tablespoon fresh dill, chopped
16 - 1 garlic clove, minced
17 - Salt and pepper to taste
# Directions:
01 - Combine Greek yogurt, mayonnaise, lemon juice, fresh dill, minced garlic, salt, and pepper in a small bowl. Cover and refrigerate until serving.
02 - Wash and pat dry all vegetables. Slice bell peppers and cucumber into thin strips. Cut radishes into thin rounds.
03 - Place a piece of parchment paper on a large serving platter and sketch the outline of a seahorse as a guide.
04 - Form the seahorse’s body and tail by arranging the bell pepper strips, alternating colors for visual appeal.
05 - Use broccoli and cauliflower florets to fill in and create contrast within the seahorse’s body.
06 - Place cherry tomatoes and baby carrots along the back and fins to add bright pops of color.
07 - Use cucumber rounds for the belly and radish slices to add detailing to the figure.
08 - Place a whole black olive to represent the seahorse’s eye and use sliced olives for additional features or ‘bubbles’.
09 - Arrange sugar snap peas and any remaining vegetables around the seahorse to simulate seaweed.
10 - Place the prepared dip in a small bowl beside the platter. Serve immediately or chill until ready.
