Veggie Snack Board Lunch (Print)

A vibrant platter of fresh veggies, cheeses, dips, and crunchy additions perfect for a wholesome snack or lunch.

# Components:

→ Fresh Vegetables

01 - 1 cup baby carrots
02 - 1 cup cucumber slices
03 - 1 cup cherry tomatoes
04 - 1 cup mixed 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 if preferred)
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 - Thoroughly wash and dry all fresh vegetables. Slice cucumbers and bell peppers as needed.
02 - Place the fresh vegetables in sections on a large serving board or platter.
03 - Spoon the hummus and ranch or Greek yogurt dip into small bowls and position them on 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, roasted nuts, olives, and dried fruit.
06 - Serve immediately or cover and refrigerate until ready to enjoy.

# Expert Advice:

01 -
  • Zero cooking required, so you can make it while still half-asleep or ten minutes before guests arrive.
  • Feels like a luxurious lunch but costs less than ordering takeout for one person.
  • Everyone finds something they love because the variety speaks all languages.
  • Looks like you spent hours in the kitchen when you actually spent fifteen minutes.
02 -
  • Pat your vegetables completely dry before arranging them, or moisture will pool and make everything look sad within an hour.
  • Arrange items in small clusters rather than spreading them thin—visual abundance comes from density and color variety, not size.
  • Cheese needs time to come to room temperature before eating, so take the board out of the fridge ten minutes before guests arrive so flavors can actually shine.
03 -
  • Cut vegetables slightly larger than you think is necessary—they shrink a little as they sit, and larger pieces are easier to grab while mingling or working.
  • Buy pre-cut vegetables if time is tight; the prep time saved is worth the small premium, especially when the board still looks like you spent hours planning it.
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