Fresh Easter Bunny Veggie Tray
A fun and festive veggie tray shaped like a bunny, perfect for Easter and spring gatherings. Easy to assemble with fresh, colorful vegetables and served with ranch or hummus dip.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 1 large cucumber, sliced into rounds
- 1 cup cherry tomatoes, halved
- 1 cup baby carrots, peeled
- Celery sticks, trimmed
- Green beans or snap peas
- Red and yellow bell pepper strips
- Black olives, pitted and sliced
- Baby spinach or kale leaves
- Ranch dressing or hummus (for dipping)
- Optional: radish slices
Instructions
- Wash all vegetables thoroughly. Peel the carrots if needed and slice the cucumber into even rounds about 1/4 inch thick.
- Halve the cherry tomatoes and trim celery sticks to about 3 inches long.
- Arrange cucumber slices in an oval shape in the center of your platter to form the bunny’s face, overlapping slightly.
- Place two black olive slices for the eyes near the top center of the cucumber oval. Use a small olive piece or a cherry tomato half for the nose just below the eyes.
- For the mouth, use thin celery sticks or bell pepper strips curved gently.
- Position green beans or snap peas on either side of the head to create long, pointed ears. Layer some red and yellow bell pepper strips inside the ears for color contrast.
- Fan out baby carrots on either side of the face to mimic fluffy cheeks. Add celery sticks radiating outwards near the cheeks to represent whiskers.
- Use baby spinach or kale leaves around the edges of the bunny’s face to give a leafy, fresh backdrop.
- Nestle small bowls of ranch dressing or hummus near the bunny’s paws or at the bottom of the tray for easy dipping.
- Optionally, add radish slices as rosy cheeks or scatter extra cherry tomatoes and baby carrots around the platter for a burst of color.
Notes
Assemble the tray shortly before serving to keep veggies crisp. Store chopped veggies in airtight containers or wrapped in damp towels in the fridge if prepping ahead. Use a damp towel over the assembled tray to maintain freshness for a few hours. For precision placing of olives, use tweezers or a small spoon. Swap dips to accommodate dietary preferences.
Nutrition
- Serving Size: About 1 cup of assor
- Calories: 7090
- Fat: 25
- Fiber: 34
Keywords: Easter, veggie tray, bunny shape, healthy snack, party appetizer, fresh vegetables, kid-friendly, festive food