# What You 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 fresh lemon juice
15 - 1 tablespoon chopped fresh dill
16 - 1 garlic clove, minced
17 - Salt and black pepper, to taste
# Steps:
01 - Combine Greek yogurt, mayonnaise, lemon juice, dill, minced garlic, salt, and pepper in a small bowl. Cover and refrigerate until serving.
02 - Wash and thoroughly dry all vegetables. Slice bell peppers and cucumber into thin strips. Cut radishes into thin rounds.
03 - Place parchment paper on a large serving platter and sketch an outline of a seahorse to use as a guide, if desired.
04 - Arrange bell pepper strips in alternating colors to shape the body and tail of the seahorse.
05 - Use broccoli and cauliflower florets to add texture and contrast within the seahorse’s body.
06 - Place cherry tomatoes and baby carrots along the back and fins for vibrant pops of color.
07 - Create the belly with cucumber rounds and add radish slices for fine details.
08 - Use a whole black olive for the seahorse’s eye and sliced olives for additional facial features or decorative bubbles.
09 - Arrange sugar snap peas and any remaining vegetables around the seahorse to mimic seaweed.
10 - Place the prepared dip in a small bowl at the base or side of the platter.
11 - Serve immediately or cover and refrigerate until ready to enjoy.
