# Components:
→ Vegetables
01 - 1 large cucumber
02 - 1 green bell pepper
03 - 8 cherry tomatoes
04 - 1 small zucchini
05 - 12 baby carrots
06 - 1 cup broccoli florets
07 - 1 cup snap peas
→ Herb Dip
08 - 1/2 cup Greek yogurt
09 - 1/4 cup sour cream
10 - 1 tablespoon chopped fresh dill
11 - 1 tablespoon chopped fresh parsley
12 - 1 clove garlic, minced
13 - 1 teaspoon lemon juice
14 - Salt and pepper, to taste
→ Garnishes & Assembly
15 - 8 black olive slices
16 - 8 toothpicks
# Directions:
01 - Cut the cucumber into 1/2-inch thick rounds to serve as turtle shells.
02 - Cut green bell pepper and zucchini into small wedges for turtle legs and heads.
03 - Attach four vegetable wedges around each cucumber round with toothpicks to form legs, then add a smaller wedge for the turtle’s head.
04 - Use a small dab of herb dip to adhere black olive slices to the heads as eyes.
05 - Place cherry tomatoes, baby carrots, broccoli florets, and snap peas around the assembled turtles to create a vibrant vegetable platter.
06 - Combine Greek yogurt, sour cream, dill, parsley, minced garlic, lemon juice, salt, and pepper in a bowl; mix thoroughly.
07 - Present the vegetable turtles alongside the herb dip for dipping.
