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Healthy Nut-Free Graduation Grazing Board

Healthy Nut-Free Graduation Grazing Board - featured image
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A vibrant, allergy-friendly grazing board featuring fresh fruits, crunchy veggies, savory cheeses, and nut-free snacks, perfect for graduation celebrations and inclusive parties.

Ingredients

  • Sliced apples (Granny Smith or Fuji)
  • Seedless grapes
  • Strawberries (hulled and halved)
  • Orange segments (freshly peeled)
  • Baby carrots
  • Cucumber rounds
  • Cherry tomatoes
  • Sweet mini bell peppers (sliced)
  • Sharp cheddar cubes (6 oz / 170 g)
  • Mild mozzarella balls (about 8 oz / 225 g)
  • Creamy goat cheese (4 oz / 115 g, crumbled or in a small bowl)
  • Roasted chickpeas (1 can, 15 oz / 425 g, lightly spiced with 1 tbsp olive oil, 1 tsp smoked paprika, ½ tsp sea salt, pinch of black pepper)
  • Seed crackers (nut-free, e.g., Mary’s Gone Crackers)
  • Herbed Greek yogurt dip (1 cup plain Greek yogurt, 1 tbsp finely chopped fresh dill, 1 tsp lemon zest, ¼ tsp garlic powder, pinch of salt)
  • Olives (pitted and marinated)
  • Dried apricots (unsulphured)
  • Fresh herbs like rosemary or thyme sprigs for garnish

Instructions

  1. Prepare the Roasted Chickpeas: Drain and rinse one 15 oz (425 g) can of chickpeas. Pat dry with paper towels. Toss chickpeas with 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon sea salt, and a pinch of black pepper. Spread evenly on a lined baking sheet. Roast at 400°F (200°C) for 15 minutes, shaking the pan halfway through. Let cool completely before adding to the board.
  2. Make the Herbed Yogurt Dip: In a small bowl, combine 1 cup (245 g) plain Greek yogurt, 1 tablespoon finely chopped fresh dill, 1 teaspoon lemon zest, ¼ teaspoon garlic powder, and a pinch of salt. Stir well and refrigerate until serving.
  3. Wash and Slice Produce: Rinse all fruits and veggies thoroughly. Slice apples into thin wedges and toss briefly with a splash of lemon juice to prevent browning. Halve strawberries and orange segments, slice cucumbers into rounds, and cut mini bell peppers into strips. Arrange baby carrots and cherry tomatoes whole.
  4. Cut Cheese: Cube 6 oz (170 g) sharp cheddar into bite-sized pieces, drain mozzarella balls (about 8 oz / 225 g), and crumble 4 oz (115 g) goat cheese into a small bowl or cluster it on the board.
  5. Assemble the Board: Place small bowls of herbed yogurt dip and goat cheese on the board. Artfully arrange fruits, veggies, cheeses, olives, roasted chickpeas, and seed crackers around the bowls. Garnish with fresh herb sprigs.
  6. Final Touches: Cover the board loosely with plastic wrap and refrigerate until guests arrive. Remove 15 minutes before serving to let flavors mellow and dip come to room temperature.

Notes

Toss sliced apples with lemon juice to prevent browning. Prepare roasted chickpeas and dip a day ahead and refrigerate. Assemble board close to serving time for freshness. Use certified nut-free and gluten-free packaged items. For dairy-free, substitute Greek yogurt and cheeses with plant-based alternatives.

Nutrition

Keywords: nut-free, allergy-friendly, grazing board, party food, graduation, healthy snacks, dairy-free options, gluten-free, easy appetizer

Find it online: https://sunnysavory.com/healthy-nut-free-graduation-grazing-board-easy-allergy-friendly-party-ideas/