Green Veggie Tray

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There’s something about a fresh veggie tray that just feels like you’re doing something good for yourself – but let’s be honest, the typical store-bought version can look a little… uninspired.

I’ve definitely brought home those bland plastic trays before and wished I’d just taken a few extra minutes to make something prettier. If you want a veggie board that feels abundant, colorful, and completely crave-worthy (not like a diet plate!), you’re in the right place.

This Green Veggie Tray is vibrant, full of texture, and so easy to assemble – and I’ll show you exactly how to make it look beautiful.

Green Veggie Tray - Green themed vegetable board with homemade guacamole and tzatziki sauce; fresh vegetables like cucumber, green bell peppers, celery, frillice lettuce, and avocado; and pickled foods like mini pickles, jalapenos, and olives in brine.

How To Make This Green Veggie Tray

Ingredients You’ll Need For This Recipe

½ large English cucumber
2 celery sticks
Tzatziki sauce, homemade or store-bought
Guacamole dip, homemade or store-bought
1 small green bell pepper
Mini pickles
Green olives
Frillice lettuce
3–4 whole pickled jalapeños
1 avocado
A drizzle of olive oil
A pinch of salt

Step-by-Step Guide

1. Start by cutting the cucumber into medium-thick rounds – thick enough to hold up to dipping. Slice the green bell pepper into hearty strips, and cut the pickled jalapeños lengthwise so they’re easy to grab.

2. Wash and gently dry the frillice lettuce, and cut the celery into even sticks. Having everything ready before you start arranging makes the process feel relaxed instead of rushed.

3. Spoon the tzatziki sauce and guacamole into small serving bowls. These bowls act as anchors for your tray, so positioning them early helps everything else fall into place.

4. Choose one side of your board and begin in the left corner by layering some cucumber slices. Let them slightly overlap for that abundant, farmers-market look.

5. Place the bowl of tzatziki on the left middle side of the tray. Arrange bell pepper slices on one side of the bowl and celery sticks on the other. This creates balance and keeps dipping easy.

6. Set the guacamole bowl on the right side of the tray, slightly higher than the tzatziki. Fill the space between the two dips with mini pickles, letting them spill naturally into the gap.

7. Use the remaining cucumber slices to fill the bottom right corner of the tray. Don’t worry about perfection – snack boards look best when they feel generous.

8. Cut the avocado in half and carefully scoop out each half with a spoon, keeping the shape intact. Slice it while maintaining that curved form, then place it on the top left side of the board. Lightly brush the slices with olive oil and sprinkle with a pinch of salt to enhance the flavor and prevent browning.

9. Arrange the frillice lettuce in the top right corner for a soft, leafy texture. Nestle the sliced jalapeños between the avocado and lettuce for a little pop of heat and color contrast.

10. Fill any remaining gaps with green olives. These little touches make the board feel complete and beautifully full.

Important Recipe Notes

I used a 12×9-inch square tray for this veggie board, and the listed amounts filled it perfectly. If you’re serving more people, simply increase the vegetables and use a larger tray.
Brushing the avocado with olive oil helps keep it from browning too quickly. You can also use lemon juice, but I recommend pouring it over the avocado on a separate plate first so it doesn’t pool on your serving tray.
Remember, placement isn’t set in stone. Start with your larger items and bowls first, then fill in around them. You can always rearrange as you go – that’s part of the fun!

Why You’ll Love This Recipe

It’s fresh, colorful, and naturally gluten-free.
Perfect for gatherings, holidays, or everyday healthy snacking.
No cooking required – just slicing and arranging.
Completely customizable with your favorite green vegetables.
Feels elegant and special while being incredibly simple to prepare.