Emulsifier Free Paleo Charcuterie Board
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Learn more →Ingredients
6 servings
For the meats
- 4 oz prosciutto, thinly sliced
- 4 oz salami (no added sugar or fillers), thinly sliced
- 4 oz smoked salmon
For the avocado dip
- 2 ripe avocados, halved and pitted
- 1 tbsp fresh lemon juice
- ¼ tsp fine sea salt
- ¼ tsp black pepper
For the nuts and seeds
- 1 cup raw almonds
- ½ cup raw walnuts
- ¼ cup pumpkin seeds
For the fresh fruit
- 1 cup seedless red grapes
- 1 cup fresh strawberries, hulled
- ½ cup dried apricots (no added sugar)
For the vegetables
- 1 cup persian cucumbers, sliced into rounds
- 1 cup rainbow carrots, cut into sticks
- 1 cup radishes, halved
- 1 cup cherry tomatoes
For the finishing
- 2 tbsp extra-virgin olive oil
- 1 tbsp raw honey
- fresh rosemary or thyme sprigs, for garnish (optional)
Instructions
- 1
Make the avocado dip: scoop the avocado flesh into a small bowl and mash with a fork until mostly smooth with a few small chunks remaining. Stir in the lemon juice, sea salt, and black pepper until combined. Transfer to a small serving bowl.
- 2
Place the small bowl of avocado dip near one end of a large wooden board or serving platter. Set a second small bowl nearby and fill it with the raw honey. Drizzle the olive oil into a third small bowl for dipping.
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