Plain Greek yogurt
Ripe avocado
Onion powder
Garlic powder
Chives, finely chopped
Salt and pepper
Broccoli, cut into small florets
Green beans, trimmed
Sweet peas
English cucumber, finely sliced
Cherry tomatoes
Rosemary twigs
Bring a large pan of salted water to a boil. Then, prepare a large bowl of ice-cold water. Set aside.
Mix together all the dip ingredients in a small bowl. Refrigerate until ready to serve.
Blanch the broccoli for 1 minute. Remove from the boiling water and plunge immediately in the cold water. Pat dry using a cloth or paper towel. You can also blanch the green beans if you want.
Prepare the vegetable wreath in a large round serving plate (or round cutting board!). Start by adding the broccoli, then the other green vegetables. Garnish with the tomatoes and rosemary twigs.
Note: You can prepare the wreath ahead and keep it in the refrigerator. Simply let it warm to room temperature for 30 minutes before serving. Finalize the presentation with rosemary twigs, a pinch of fleur de sel, and a few cucumber slices.
