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Completed Easy Turkey Veggie Tray on white surface.
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Easy Turkey Veggie Tray

This Thanksgiving turkey veggie tray turns broccoli, cucumbers, bell peppers, carrots, and cherry tomatoes into an adorable turkey around a bowl of guacamole. A fun, festive, no-cook appetizer that kids love to help make!
Prep Time45 minutes
Cook Time0 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: American
Diet: Vegan
Servings: 10 servings
Calories: 300kcal
Author: Toni Okamoto

Equipment

Ingredients

  • 1 head broccoli chopped into florets
  • 1 large cucumber sliced
  • ½ green bell pepper sliced
  • ½ yellow bell pepper sliced, plus 2 small pieces for the wings
  • ½ orange bell pepper sliced
  • 1 small piece red bell pepper for the snood
  • 1 handful rainbow cherry tomatoes
  • 1 handful multi-colored baby carrots
  • 1 rib celery cut into 4 pieces
  • 1 batch guacamole homemade or store-bought
  • 1 teaspoon (5 ml) vegan cream cheese for the eyes
  • 2 black sesame seeds or peppercorns for the eyes

Instructions

  • Rinse, trim, and chop the vegetables. Blanch or steam the broccoli first if you like a more tender bite, then let it cool completely.
    Cutting carrot pieces with a knife next to a turkey veggie tray.
  • Place the small bowl of guacamole at the bottom center of a 12 to 16-inch platter. If using two bowls, nest the small bowl inside the medium bowl.
    Bowl of avocado dip set on a platter to start a turkey veggie tray.
  • Arrange the vegetables in overlapping half circles around the dip like turkey feathers. Start with the broccoli on the outer edge, followed by the cucumbers and bell peppers. Add the baby carrots and cherry tomatoes as the inner rows (or in the medium bowl), and place the celery pieces at the bottom of the platter.
    Rows of broccoli, cucumber, bell pepper, carrot, and tomato feathers arranged around a bowl of guacamole on a round platter.

Decorate the guacamole to create the turkey face:

  • Slice a cherry tomato in half lengthwise and place it at the top of the guacamole for the head.
  • Cut a small triangle of carrot for the beak and a small drop-shaped piece of red bell pepper for the snood, and place them on the head.
  • Cut two equal pieces of yellow bell pepper for the wings and place them on both sides of the guacamole.
  • Slice a baby carrot in half lengthwise for the legs, and carve small feet with a sharp knife, if you like.
  • Dab two small dots of vegan cream cheese on the head and top each one with a black sesame seed for the eyes.
    Adding the turkey face pieces to the dip on a turkey veggie tray.
  • Serve right away.
    Leftover veggies from a turkey veggie tray stored in a container.

Video

Notes

  • Use a mix of colorful, fresh vegetables for the best look and crunch.
  • Blanch broccoli, cauliflower, or asparagus first if you prefer a more tender bite.
  • No large platter? Build it on a large cutting board or on the table over parchment paper.
  • Put the largest veggies at the back of the tray and the smaller ones at the front.
  • Chop the veggies up to 48 hours ahead and store them in airtight containers in the fridge. Add the guacamole and the face right before serving.

Nutrition

Calories: 300kcal | Carbohydrates: 60g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 224mg | Potassium: 2838mg | Fiber: 21g | Sugar: 20g | Vitamin A: 6713IU | Vitamin C: 802mg | Calcium: 352mg | Iron: 6mg
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