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Fresh Spring Garden Charcuterie Board

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A vibrant and easy-to-assemble charcuterie board featuring crisp spring vegetables, flavorful dips, and fresh herbs, perfect for gatherings or light meals.

Ingredients

  • Snap peas, trimmed
  • Cucumber, sliced into rounds or sticks
  • Radishes, thinly sliced
  • Baby carrots, peeled
  • Cherry tomatoes, halved
  • Bell peppers, assorted colors, sliced
  • Asparagus spears, blanched
  • Hummus (store-bought or homemade)
  • Greek yogurt dip with lemon zest and fresh dill
  • Avocado cilantro dip
  • Roasted red pepper dip
  • Mixed olives
  • Marinated artichoke hearts
  • Crunchy nuts like almonds or walnuts (optional)
  • Fresh herbs: parsley, chives, or basil for garnish
  • Crusty baguette slices or crackers
  • Extra virgin olive oil for drizzling
  • Coarse sea salt
  • Freshly cracked black pepper

Instructions

  1. Wash all vegetables thoroughly. Trim snap peas, peel baby carrots if needed, and slice cucumbers, radishes, and bell peppers into bite-sized pieces.
  2. Blanch asparagus in boiling water for 2 minutes, then immediately transfer to an ice bath to maintain color and crunch.
  3. Prepare dips: transfer store-bought hummus or roasted red pepper dip to small serving bowls. For Greek yogurt dip, mix 1 cup plain Greek yogurt with zest of 1 lemon, 1 tablespoon chopped fresh dill, a pinch of salt, and pepper. For avocado cilantro dip, blend 1 ripe avocado with a handful of cilantro, juice of half a lime, and a pinch of salt until smooth.
  4. Arrange dips evenly spaced on the board. Group vegetables by type around the dips, mixing colors and shapes for visual appeal.
  5. Add olives, marinated artichokes, and nuts in small piles. Garnish with fresh herbs and drizzle olive oil lightly over veggie clusters.
  6. Scatter sea salt flakes and cracked black pepper over some veggies to boost flavor.
  7. Place slices of crusty bread or crackers on the side or nestled in gaps for variety.
  8. Before serving, double-check that everything is fresh and vibrant. Keep dips chilled but not too cold, and veggies crisp. Refresh any limp pieces with cold water if needed.

Notes

Assemble the board just before serving to keep veggies crisp and dips fresh. Store veggies and dips separately if prepping in advance. Use an ice bath after blanching asparagus to maintain color and crunch. For gluten-free, skip bread and use seeded crackers or rice cakes. For vegan dips, substitute dairy-based dips with plant-based alternatives.

Nutrition

Keywords: spring charcuterie board, vegetable platter, easy appetizers, fresh veggies, dips, healthy snacks, gluten-free, vegetarian

Find it online: https://flurpchef.com/fresh-spring-garden-charcuterie-board-easy-veggies-and-dips-recipe-ideas/