Ingredients
Equipment
Method
- Place the dip in a small bowl on the bottom of the tray. This will be the body of your turkey. If using guacamole, do this step just before serving to prevent browning.
- Select a yellow mini bell pepper for the face and another for the wings. Choose an orange pepper for the legs and beak, and a red pepper for the snood.
- Arrange the vegetables around the edge of the platter. Start with an endive leaf, a mini bell pepper, and two broccoli florets. Add cucumber slices and a small piece of yellow bell pepper to the center of each endive leaf. Place a cherry tomato at the bottom of each leaf. Add another layer of carrot chips and cucumber slices.
- Arrange jicama sticks along the bottom half of the tray.
- To create the turkey, cut off the top of the yellow mini bell pepper, remove seeds, and place it upside down on top of the dip bowl. Add the wings using half slices of another yellow bell pepper. For the eyes, pipe two dots of Greek yogurt onto the pepper head using a baggie with the tip cut off. Place peppercorns in the center of the yogurt dots. Position the mini bell pepper beak and snood on the head.
- Cut out two legs with toes from an orange bell pepper and place them at the bottom. Serve immediately.
Nutrition
Notes
This veggie tray is designed for quick assembly and can be partially prepped ahead of time. The turkey elements are best assembled just before serving.