# Components:
→ 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, for decoration
11 - 2 radishes
→ Dip
12 - 1 cup Greek yogurt or sour cream
13 - 2 tablespoons mayonnaise
14 - 1 tablespoon lemon juice
15 - 1 tablespoon fresh dill, chopped
16 - 1 garlic clove, minced
17 - Salt and pepper, to taste
# Method Steps:
01 - Combine Greek yogurt, mayonnaise, lemon juice, chopped dill, minced garlic, salt, and pepper in a small bowl. Mix well, cover, and refrigerate until serving.
02 - Wash and 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 a seahorse shape as a guide if desired.
04 - Arrange bell pepper strips along the seahorse outline to form the body and tail, alternating colors for visual appeal.
05 - Nestle broccoli and cauliflower florets within the bell pepper strips to add texture and contrast.
06 - Position cherry tomatoes and baby carrots along the back and fins to introduce bright pops of color.
07 - Place cucumber rounds to create the belly, and use radish slices to add decorative details.
08 - Use a whole black olive for the seahorse's eye and sliced olives to simulate bubbles or additional features.
09 - Arrange sugar snap peas and any leftover vegetables around the seahorse to mimic seaweed.
10 - Place the prepared dip in a small bowl beside the platter. Serve immediately or keep refrigerated until serving.
