Go Back

Turkey Veggie Tray with Creamy Ranch

A healthy and delicious turkey veggie tray perfect for a light lunch, snack, or appetizer. Customize with your favorite veggies and dip!
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Cooked Turkey Breast sliced or shredded
  • 1 cup Cherry Tomatoes halved
  • 1 cup Cucumber sliced
  • 1 cup Bell Peppers sliced (any color)
  • 1 cup Carrot Sticks
  • 1 cup Broccoli Florets
  • 1 cup Celery Sticks
  • 1 Avocado diced (optional)
  • 1/2 cup Feta Cheese crumbled (optional)
  • 1/2 cup Ranch Dressing or your favorite dip

Equipment

  • Large Platter or Serving Tray
  • Small Bowl

Method
 

Instructions
  1. Arrange the sliced or shredded turkey breast in the center of a large platter or serving tray.
  2. Evenly distribute the halved cherry tomatoes around the turkey.
  3. Arrange the cucumber slices, bell pepper slices, carrot sticks, broccoli florets, and celery sticks around the turkey and tomatoes.
  4. If using, sprinkle the diced avocado and crumbled feta cheese over the vegetables.
  5. Serve immediately with your choice of dressing or dip (ranch dressing is recommended) in a small bowl alongside the tray.
  6. Enjoy!

Notes

For a more substantial meal, add some whole-wheat crackers or pita bread. You can also substitute other vegetables based on your preference and availability. Leftover turkey can be stored in the refrigerator for up to 3 days.