# 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 - ½ cup Greek yogurt
09 - ¼ 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 (for eyes)
16 - 8 toothpicks
# Method:
01 - Slice the cucumber into ½-inch thick rounds to serve as the turtle shells.
02 - Slice the green bell pepper and zucchini into small wedges to form the turtles' legs and heads.
03 - Attach four vegetable wedges around each cucumber round using toothpicks for legs, and affix a smaller wedge for the head.
04 - Use a small amount of herb dip to adhere olive slices onto the turtle heads as eyes.
05 - Place cherry tomatoes, baby carrots, broccoli florets, and snap peas around the turtle figures, creating a vibrant appetizer platter.
06 - In a bowl, combine Greek yogurt, sour cream, dill, parsley, minced garlic, lemon juice, salt, and pepper. Mix thoroughly.
07 - Present the vegetable turtles accompanied by the herb dip on the side.
