Vegetable Tray with Dairy-Free Ranch Dressing + Wooden and Blue & White Serving Pieces

I made this vegetable tray recently for several reasons: I wanted to have an excuse to make this dairy-free ranch dressing again, I was prepping plenty of vegetables to snack on for the week, and, let’s be honest, I wanted a pretty photo!  I love putting together trays for parties and events, and I thought this could give someone some inspiration for any upcoming summer barbecues, girls nights, or baby showers!  Another of my absolute favorite appetizers to serve at a party is a fruit and cheese tray (this link to mine has a tutorial about putting one together).  The wood tray used for these veggies has become such an entertaining necessity for me!  And the blue bowls I used for the dips are pieces that I use in my dining room decor, and also for any kind of salsas or dips.  They’re also perfect for side salads.

Rules for Putting Together a Vegetable Tray

1. Color – Use all of the color you can find, by sourcing a variety of vegetables.  For example, use more than 1 kind of bell pepper.  Use purple cabbage leaves as vessels for other vegetables.
2. Variety – Try to have at least 5 different types of vegetables.
3. Shapes – Cut the vegetables into a variety of shapes. I cut carrots 2 different ways – on the bias (diagonal), and into sticks.  By the way, “baby” carrots from the bag are not nearly as tasty and colorful as cutting up whole carrots yourself.  I also love to use haricots vert (French green beans) for crunch and the shape.  I lightly steam then cool them.
4. Keep the stems – If you can find some pretty baby vegetables with the stems still attached, use a few, at least for garnish.  I only did this with a few radishes this time.
5. Herbs for Garnish – I used what I have planted at home: rosemary and basil.  Use what you prefer and what is in season.  The leaves add texture and color to the tray.
6. Two Types of Dip – At least two.  Hummus is a great option, as well as any homemade dressing.  The avocado dip is extremely healthy, and it is colorful.  I mash avocados, squeeze in some lime juice, and add a little salt.

The dairy-free ranch was inspired by Jay’s Baking Me Crazy.  I only slightly tweaked her recipe.  If you are on the hunt for some wonderful paleo recipes, I recommend that you check out her blog! 

 

Dairy-Free Ranch Dressing

• 1 cup organic mayonnaise
• 1 (14 oz) can organic coconut cream (full fat coconut milk) I love this brand.
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 Tbsp dried parsley
• 1 Tbsp dried chives
• 1/2 tsp salt
• fresh ground black pepper

Whisk the coconut milk and mayonnaise together in a medium size bowl.  Add in the herbs and spices.  Allow at least 2 hours to thicken in the refrigerator before serving.

 

 

Serving Pieces

I found my wooden tray a couple of years ago, and I have used it countless times! I linked to plenty of serving piece options below.  (It says that some of these options are sold out, but I checked the stores, and they are still available online.  The farmhouse tray from Pier 1 is even on sale!)