Veggie Snack Board Lunch (Print Version)

A fresh, colorful board featuring veggies, cheeses, dips, and crunchy elements for easy snacking or lunch.

# What You Need:

→ Fresh Vegetables

01 - 1 cup baby carrots
02 - 1 cup cucumber slices
03 - 1 cup cherry tomatoes
04 - 1 cup mixed color bell pepper strips
05 - 1 cup sugar snap peas

→ Dips

06 - 1/2 cup hummus
07 - 1/2 cup ranch dressing or Greek yogurt dip

→ Cheeses

08 - 3.5 oz cubed cheddar cheese
09 - 3.5 oz mozzarella balls (bocconcini)
10 - 3.5 oz sliced gouda or Swiss cheese

→ Crunchy Additions

11 - 1 cup whole grain crackers (gluten-free optional)
12 - 1/2 cup roasted nuts (almonds, cashews, or walnuts)

→ Extras

13 - 1/2 cup green or black olives
14 - 1/2 cup dried fruit (apricots, cranberries, or figs)

# How To Make:

01 - Wash and dry all fresh vegetables thoroughly. Slice cucumbers and bell peppers as needed.
02 - Place the vegetables in sections on a large serving board or platter, creating distinct areas for each type.
03 - Spoon the hummus and ranch or Greek yogurt dip into small bowls and set them evenly around the platter.
04 - Cluster the cubed cheddar, mozzarella balls, and sliced gouda or Swiss cheese in separate areas on the board.
05 - Fill any remaining spaces on the platter with whole grain crackers, roasted nuts, olives, and dried fruits.
06 - Serve immediately or cover and refrigerate until ready to enjoy.

# Expert Advice:

01 -
  • Zero cooking involved means you spend more time enjoying and less time stressed in the kitchen.
  • Every person at the table builds exactly what they crave, which is oddly liberating for both the cook and the guests.
  • It looks impressive without requiring any special skills, just thoughtful arrangement and fresh ingredients.
02 -
  • Soggy vegetables from not drying them properly will haunt you—the board gets sad and slippery, so invest two minutes in proper drying.
  • Arrangement matters more than ingredient count because your eyes eat first, and a thoughtfully placed board makes people want to linger.
  • Temperature makes a difference; cheese tastes flatter straight from the cold fridge, so pull components out before assembling whenever possible.
03 -
  • Buy pre-cut vegetables only if they're fresher than what you can cut yourself—sometimes the trade-off in time is worth the tiny quality loss, sometimes it's not worth the waste.
  • Odd numbers of items in a cluster (three crackers, five olives) actually look better than even numbers, so arrange like you're trying to make it pretty, not symmetrical.
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