The original had carrots, dill pickles, sliced radishes, grapes, edamame, whole roasted chickpeas, cooked shrimp, hard-boiled eggs, turkey-wrapped asparagus, and a yogurt-based dip. I opted to keep the carrots, pickles, and grapes, but swap out the radishes for cherry tomatoes. I don't like edamame, so I just left them out. I already had some split spicy roasted chickpeas open, so I used those instead of the whole "roasted without oil" chickpeas called for. I seasoned my hard-boiled egg with furikake rather than everything bagel seasoning. And I skipped the yogurt dip and just dipped my carrots in the salmon salad that I used to replace the shrimp instead. Really, though, you could make any number of variations on this theme. This one was just what I was able put together quickly and easily with what I already had on hand.
Flexible Dinner Board
Ingredients
Veggies
Pick 2-4- 1 carrot, cut into sticks
- 1/4 cucumber, cut into coins
- 1-2 radishes, sliced
- 1-2 dill pickles
- 6-8 cherry tomatoes
- 4-6 asparagus spears, steamed
- 6-8 edamame pods, steamed
- 1/4 bell pepper, sliced
Fruit
Pick 1-2- 10-12 grapes
- 6-8 strawberries
- 1-2 fresh or dried figs
- 1 apple, sliced
- 15-20 blueberries
Proteins
Pick 2-3- 1 hard-boiled egg, halved
- 1/3 c. salmon or tuna salad
- 4 slices chicken or turkey breast
- 1-2 Tbsp. roasted chickpeas/chana
- 30g smoked salmon
- 4-6 cooked shrimp
Dips & Seasonings
As desired- grainy mustard
- furikake
- everything bagel seasoning
- yogurt dip1
Directions
- Select, cut, and prep all of your components.
- Arrange them on a plate or board.
- That's it!
1 The original recipe featured a dip made of plain yogurt, scallions, Worcestershire sauce, Dijon mustard, and garlic powder. Back
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