Passover 'Charcuterie' Board
with smoked salmon / tomatoes / lettuce leaves
Few meals are as fun to serve and eat as a charcuterie board, and this Passover-inspired board works incredibly well as a spring dinner or brunch. Assemble the fillings as lettuce wraps or set out bowls to let everyone build salads.
Ingredients
- Eggs - 4
- Onions, medium and red - 1 , thinly sliced
- Cucumbers - 12 oz , thinly sliced
- Tomatoes, cherry or grape - 1 1/2 cups , halved
- Avocados - 1 , sliced
- Lettuce, romaine - 12 leaves
- Cashew-based 'cheese' - 8 oz (sub baba ganoush or any other paleo-friendly creamy dip)
- Capers - 2 Tbsp , drained
- Apples - 2 , sliced
- Almonds - 1/2 cup
- Parsley, preferably curly leaf - 1/4 cup , chopped or torn
- Smoked salmon - 4 oz
Prep
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Boil eggs - Cover eggs with cold water in a small saucepan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)
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Onions / Cucumbers / Tomatoes / Avocados / Lettuce - Prep as directed.
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Eggs - Roll eggs against a hard, flat surface to break up shells. Remove and discard shells. Cut eggs into slices.
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Make
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Set out a large platter, cutting board, or rimmed sheet pan.
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Place the paleo 'cheese' in the middle of the board.
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Arrange all of the other ingredients on the platter, adding small spoons or knives if needed for serving. You can tear or slice the salmon into bite-sized pieces as you add it, to make it easier to serve.
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Set out your board and enjoy!
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