# 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
11 - 2 radishes
→ Dip
12 - 1 cup Greek yogurt or sour cream
13 - 2 tablespoons mayonnaise
14 - 1 tablespoon lemon juice
15 - 1 tablespoon chopped fresh dill
16 - 1 garlic clove, minced
17 - Salt and pepper to taste
# Preparation steps:
01 - In a small bowl, combine Greek yogurt, mayonnaise, lemon juice, dill, minced garlic, salt, and pepper. 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 a piece of parchment paper on a large serving platter or tray and sketch the outline of a seahorse as a guide.
04 - Arrange the bell pepper strips along the outline to form the body and tail, alternating colors for visual appeal.
05 - Distribute broccoli and cauliflower florets within the body to add texture and color contrast.
06 - Place cherry tomatoes and baby carrots along the back and fins to provide vibrant highlights.
07 - Use cucumber rounds to shape the belly area and radish slices for decorative detailing.
08 - Position a whole black olive as the eye and use sliced olives to add features or bubble effects.
09 - Place sugar snap peas and any remaining vegetables around the seahorse to simulate seaweed.
10 - Position the prepared dip in a small bowl at the base or side of the platter and serve immediately, or cover and refrigerate.
