# Components:
→ Fresh Vegetables
01 - 1 large cucumber, sliced into rounds
02 - 1 red bell pepper, cut into strips
03 - 1 yellow bell pepper, cut into strips
04 - 2 medium carrots, peeled and sliced into sticks
05 - 1 cup cherry tomatoes, halved
06 - 1 cup snap peas, trimmed
07 - 1 cup cauliflower florets
08 - 1 cup broccoli florets
09 - ½ cup radishes, sliced
→ Dips & Spreads
10 - 1 cup hummus
11 - 1 cup ranch dip or Greek yogurt dip
→ Snacks & Garnishes
12 - ½ cup black olives, pitted
13 - ½ cup mini mozzarella balls
14 - 1 cup assorted crackers, gluten-free if desired
15 - Fresh chives or parsley for garnish
# Directions:
01 - Wash all vegetables thoroughly. Slice the cucumber into rounds, cut bell peppers into strips, peel and cut carrots into sticks, halve cherry tomatoes, trim snap peas, and slice radishes.
02 - Arrange cucumber rounds on a large serving platter to shape the bunny face, using two lines of rounds to create the ears.
03 - Fill the bunny face with cauliflower florets and mini mozzarella balls for texture. Place cherry tomatoes to form cheeks and set a mini mozzarella ball as the nose.
04 - Use black olives to represent the bunny’s eyes. Arrange thin strips of bell pepper to craft the mouth and whiskers.
05 - Cluster the remaining vegetables around the bunny shape to introduce variety and vibrant colors.
06 - Place hummus and ranch or Greek yogurt dips in small bowls on the platter. Arrange crackers around the edges.
07 - Sprinkle fresh chives or parsley over the platter for a springtime accent. Serve immediately.
