Summer Anti-Inflammatory Charcuterie Board
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
Scale
Vegetables
- 1 zucchini
- 1 summer squash
- 1 bunch of asparagus
- a few springs of green onion
- cherry tomatoes (in assorted colors)
- bell peppers (in assorted colors)
Fruit
- cherries
- blueberries
- pineapple (whole fruit)
- kiwi (1 or 2)
- strawberries
- mango
- watermelon (get in assorted colors if available)
Cheese
- cubed organic Colby jack
- cubed organic white cheddar
Dip
- Homemade Ranch Dip
Garnish
- Sprigs of mint
- Sprigs of basil
Instructions
- Start out placing any containers on your board: dips and anything that would be messy if put straight on the board
- Use the asparagus to create an ‘X’ to delineate some spaces
- Start placing vegetables, keeping in mind to spread colors throughout the board
- Place fruit, also dispursing color and texture throughout the board
- Save small fruits like blueberries for very last to fill in all the dead spaces (you don’t want to see ANY of the board underneath if possible!)
- Take sprigs of herbs to garnish the dip and other areas that contrasting colors would look pretty.
- Finish it off with snips of edible flowers for that final wow factor.
Notes
Can be stored in the fridge for about a day.