Ingredients
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1/2 cup guacamole
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1 red or yellow bell pepper, cut into strips
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1 (16 oz) bag radishes, trimmed
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3/4 cup blueberries or raspberries
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1 beefsteak tomato, halved crosswise
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1/2 (8 oz) bag sugar snap peas, trimmed
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1/2 (12 oz) bag rainbow baby carrots, halved lengthwise, plus more if desired
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1 small seedless cucumber, sliced on the bias
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1 to 2 apples, halved and sliced, such as Fuji or Honeycrisp
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12 strawberries, trimmed and thinly sliced
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1 (9 oz) pkg cherry tomatoes on the vine
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1 cup small broccoli florets
Steps
1
Add the guacamole to a small bowl and place in the center of a round serving board. Arrange the pepper slices in a ring above the guacamole. Cut one radish in half and place in center of pepper ring. Thinly slice 2 more radishes and arrange in a small ring on platter. Place some of the blueberries in center of radish ring.
2
Place one half of the beefsteak tomato below the guacamole. Arrange the snap peas and carrots in a circle around tomato. On the other side of the platter, arrange the cucumber slices circle, overlapping the slices. Top cucumber with the apple slices. Arrange 6 strawberries on top of the apples.
3
Fill in the platter with the cherry tomatoes, broccoli florets, remaining berries, and remaining radishes.
Tips
A Honeycrisp apple won’t brown as quickly compared to other varieties. If using another type of apple, toss slices with a little lemon juice before assembling the flower.
