This green snack board for St. Patrick’s Day is an easy appetizer ready in no time! Add dips of your choice or get inspired by our favorite ones.
It is a simple crudites board, anything green goes!
Ingredients:
- Cucumber
- Baby romaine lettuce
- Green olives – Use any kind you like – pitted, whole, stuffed (Almond stuffed olives are delicious!)
- Avocado – you can use it either as a “decoration only” or cut into slices or turn it into simple guacamole.
- Green grapes
- Green bell peppers
- Celery
Tools:
- Chopping board & knife
- Serving tray/platter/board
Take this recipe as a guide only and adjust the ingredients and their quantities to your liking. The same goes for the size of this crudité platter. Make it larger or smaller, use different vegetables (see below for more options), make dipping sauce that you like,…
It is a simple green snack board perfect for St. Patrick’s Day but by adding other items you can make it for any occasion.
To make it, you will need to cut all the veggies into bite-size pieces. You can cut them into any shape and size you like. If you use whole olives, keep in mind that you should provide a bowl or something for the pecks.
Other possible add-ons
- Sugar snap peas
- Kiwi
- Asparagus
- Broccoli
- Dill pickles
- Green apples
What dips should I serve with this?
You can serve a simple veggie dip, roasted garlic jalapeno dip, green pesto dip or anything you like.
You can add crackers, meats, ham and cheese either as part of the same platter or create a separate small charcuterie board.
Or, make basil pesto and spread it over homemade crostini!
Can I make it ahead?
Yes, you can prep the veggies in advance and keep in an airtight container or on a plate covered with plastic wrap. Just before serving, take them out and arrange on a platter.
The shorter the time in the fridge the fresher the veggies will be. I recommend leaving no longer than 4 hours.
What to do with leftovers?
You can turn all the veggies into a salad. Simply finely chop all of them, lightly season with salt and black pepper, and dress with olive oil and balsamic vinegar. If you have fresh parsley on hand, add this in as well!
What to eat on St. Patrick’s Day?
You can eat green colored foods whether it is something like this vegetable platter or baked, cooked items (Spinach pancakes), or Irish food.
Try Irish soda bread, shepherd’s pie, colcannon, boxty, Irish coffee, ham and cheese pastries, Irish breakfast just to name a few.
More green appetizer ideas for St. Patrick’s Day:
Green Snack Board
Ingredients
For green board:
- 1 baby Romaine lettuce (cut into wedges)
- 2 cucumbers (small, peeled and sliced)
- 1 cup green olives (150 grams, see note 2)
- 1 avocado (halved, stone removed)
- 1 cup green grapes
- 1 green bell pepper
- 2 celery sticks (large)
- 1 teaspoon lemon juice
- crackers (of your choice, optional)
For veggie dip:
- ½ cup mayonnaise (120 grams)
- ½ cup sour cream (120 grams)
- 1 tablespoon fresh parsley (finely chopped)
- 1 teaspoon dried dill
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1 tablespoon lemon juice (fresh)
Instructions
- Snack board: Get a large platter, tray or chopping board. Place 2 or 3 small bowls in – for the dip and olives. Arrange the sliced veggies around to fill all the gaps. Brush the avocado with lemon juice to prevent it from going brown.
- Add crackers or serve them on side (optional).
- Veggie dip: In a bowl, mix together all the ingredients, except for the lemon juice. Add half of the lemon juice and stir well. Taste. Add the rest of the lemon juice only when it is needed.
- Pour into one of the bowls.
- Enjoy!
Notes
- Take this as a guide only. Add as many veggies and green items as you like.
- Use any green olives you like – pitted, stuffed with pimiento, almonds, jalapenos, or simply whole ones.
- Use either Italian pepper or green bell peppers.
- You can use other green foods as well – snap peas, broccoli, kiwi, green apples, ...
- Dip can be made ahead and refrigerated overnight. You can use any other dip you like.
- Veggies apart from avocado can be prepped ahead as well and stored in an airtight container. I would suggest making it no more than 4 hours in advance in order to keep the veggies as fresh as possible.
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