# 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
# Method:
01 - Wash all vegetables thoroughly. Slice the cucumber into rounds, cut the bell peppers into strips, peel and slice the carrots into sticks, halve the cherry tomatoes, trim the snap peas, and slice the radishes.
02 - Using cucumber rounds, arrange the shape of a bunny face on a large serving platter. Form two lines of cucumber rounds above the face to represent the ears.
03 - Fill the bunny face area with cauliflower florets and mini mozzarella balls to create a fluffy effect. Position cherry tomatoes as cheeks and place a mini mozzarella ball to form the nose.
04 - Use black olives to form the bunny's eyes and thinly sliced bell pepper strips to create the mouth and whiskers.
05 - Surround the bunny shape with the remaining vegetables, arranging them in colorful clusters for visual appeal and variety.
06 - Place the hummus and ranch or Greek yogurt dip in small bowls and set these on the platter. Arrange assorted crackers around the edge.
07 - Garnish the platter with fresh chives or parsley for a bright, springtime touch. Serve immediately to maintain freshness.
