Green Snacks Board Cucumber (Printable)

Fresh green vegetables paired with a creamy avocado dip for a healthy and flavorful snack.

# 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 - ½ 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 - ½ teaspoon onion powder
16 - ¼ teaspoon salt
17 - ¼ teaspoon black pepper
18 - 2-3 tablespoons milk or water

# How-To:

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

# Expert Tips:

01 -
  • It comes together in twenty minutes flat, which means you can pull it together while people are already on their way over.
  • The avocado ranch tastes like you spent hours on it, but the secret is just a food processor and seven fresh ingredients.
  • It works for literally any occasion—casual weeknight snacking, entertaining, or even meal prep when you need something to graze on.
02 -
  • Avocados oxidize and turn brown once they're cut and exposed to air, so make your dip no more than thirty minutes before serving if you want it to stay that beautiful bright green.
  • The difference between a flat-tasting dip and one that makes people pause is usually just a squeeze of lemon juice and a proper pinch of salt—taste as you go and don't be shy about seasoning.
03 -
  • Make the dip slightly thinner than you think you want it because it will thicken a bit as it sits in the fridge, especially if you used Greek yogurt.
  • Slice your cucumber right before serving so it doesn't get soft and bendy—this is the one vegetable that absolutely cannot sit for more than an hour.
Return