Plant-Based Summer Fresh Board

What's on the board

Amounts and prices for each item are in the book, or open the board in the Board Builder for amounts sized to your guest count.

Why it works

Summer produce is at its best raw and cold, so this board barely needs cooking. Watermelon with mint and a pinch of flaky salt is the star, and snap peas, radishes and cucumber give crunch for the dips.

The three dips are all cool and bright: lemony avocado, garlicky tzatziki and a herby white bean dip. Basil oil and chili flakes over the tomatoes and peaches add a little heat and colour.

Timeline

1. T–20 minMake the avocado dip with plenty of lemon; chill the watermelon.
2. T–15 minRibbon the cucumber with a peeler; halve the radishes and tomatoes.
3. T–10 minFill the dip bowls; drizzle the white bean dip with basil oil.
4. T–5 minSlice the peach; add the snap peas and crackers.
5. T–0Add the cold watermelon, mint, salt and chili flakes; serve.

The seven-step placement plan (what goes where, and why) is in the book.

Questions

More boards

• Plant-Based Plant-Based Fall Harvest Board Serves 6–8 · $35–$50 Plant-basedIntermediate
• Plant-Based Plant-Based Holiday Board Serves 10–14 · $55–$75 Plant-basedIntermediate
• Plant-Based Plant-Based Starter Board Serves 6–8 · $35–$50 Plant-basedBeginner

All boards →