Veggie Snack Board Lunch (Print View)

A colorful assortment of fresh vegetables, cheeses, dips, and crunchy extras for a wholesome and quick meal.

# Components:

→ 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)

# Directions:

01 - Wash and dry all fresh vegetables thoroughly. Slice cucumbers and bell peppers as needed.
02 - Place the vegetables in separate sections on a large serving board or platter.
03 - Spoon dips into small bowls and arrange them evenly across the board.
04 - Cluster cubed cheddar, mozzarella balls, and sliced gouda or Swiss cheese on the board.
05 - Fill remaining spaces with whole grain crackers and roasted nuts for texture variety.
06 - Scatter olives and dried fruits to complete the platter. Serve immediately or cover and refrigerate until needed.

# Expert Advice:

01 -
  • It's ready in fifteen minutes and tastes like you tried way harder than you did.
  • Everyone finds something they love, so there's no picky eater standoff at lunch.
  • It looks impressive enough to serve friends but casual enough for just you on a Tuesday.
02 -
  • Pat your vegetables completely dry or they'll weep moisture all over the board and turn everything soggy.
  • Keep your dips cold in small bowls set on the board rather than spreading them directly on the platter; it's the difference between a fresh board and a mushy disaster.
03 -
  • Arrange heavier items like cheese last so they sit on top and stay visible instead of sinking into gaps.
  • Keep your board in the coldest part of the fridge if you're prepping ahead; the vegetables stay crisp and dips stay firm.
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