Veggie Snack Board Lunch (Printable Copy)

Fresh veggies paired with creamy dips, assorted cheeses, and crunchy sides for a healthy, customizable snack or lunch option.

# What You Need:

→ Fresh Vegetables

01 - 1 cup baby carrots
02 - 1 cup cucumber slices
03 - 1 cup cherry tomatoes
04 - 1 cup bell pepper strips (mixed colors)
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 cheddar cheese, cubed
09 - 3.5 oz mozzarella balls (bocconcini)
10 - 3.5 oz gouda or Swiss cheese, sliced

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

# How to Make:

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

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet feels completely intentional and special.
  • Everyone finds exactly what they want without you having to cook anything or ask questions.
  • The longer you look at it on the board, the more satisfying each bite becomes because you picked it yourself.
02 -
  • Prep your vegetables at least a few hours ahead if you can, but assemble the board no more than two hours before eating so everything stays fresh and nothing gets weepy.
  • The order you arrange things matters less than making sure each element is accessible and nothing gets buried under something else where it gets forgotten and sad.
03 -
  • Soak your carrots and celery in ice water for ten minutes before arranging if they're feeling a bit sad in the fridge; they'll crisp right back up and stay that way through lunch.
  • Toast your nuts lightly before adding them if they've been sitting in the pantry; it wakes up their flavor and makes the whole board taste more intentional.
Return