This board turns snacking into a full-on spread, layering silky prosciutto, shingled salami, and folds of smoked salmon alongside a creamy mashed avocado dip brightened with lemon and sea salt. Crunchy piles of raw almonds, walnuts, and pumpkin seeds fill the gaps between juicy red grapes, fanned strawberries, and chewy dried apricots. Crisp Persian cucumbers, rainbow carrot sticks, halved radishes, and cherry tomatoes add color and freshness, while a drizzle of olive oil and raw honey ties the sweet and savory elements together. Fresh rosemary or thyme sprigs tucked throughout give it that effortless, straight-off-the-farm look that photographs as well as it tastes. It's an easy grazing board to build ahead and set out for guests, and it holds up beautifully on a gluten free table without any special workarounds needed.
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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.
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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