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Easter bunny veg tray with avocado dip

This veg tray from Made To Be A Momma is a great way for the kids to get their 5-a-day before they dig into all that chocolate!

Paired with an avocado dip adapted from BBC Good Food, it’s tasty, nutritious and makes a fantastic Easter centrepiece.

The kids will love helping to make it, too.

Nutritional content

Servings: 2 people

Cook time: 20 minutes


1 avocado, peeled and stoned

210g chickpeas, drained

1 clove of garlic, crushed

Pinch of chilli flakes

1 lime, juice only

Tomatoes, as many as you like, chopped

Celery, as much as you like, chopped

Crackers, as many as you like

Bell pepper, as much as you like, chopped

Cucumber, as much as you like, chopped

Carrots, as many as you like, peeled and chopped


  1. To prepare the dip, put the avocado, chickpeas, garlic, chilli flakes and lime juice in a blender with some seasoning.

  2. Blitz until smooth, then put it in a small, round serving dish - this will be the Easter bunny’s face.

  3. Place this dish in the centre of a serving tray, then add some small tomatoes on top of the dip to create the bunny’s eyes and nose, and some celery to create whiskers.

  4. Next, arrange the crackers on the serving tray in an ear outline, and fill in the middle of the ears with bell pepper.

  5. Add the cucumber and carrot - and any extra pepper, celery or tomatoes - around the edge as a background for your bunny’s face.


To store: We recommend eating the chopped veg straight away, but the avocado dip can be kept in an airtight container in the fridge for up to 24 hours.


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