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Early Summer Charcuterie Board
with hard boiled eggs / strawberries / snap peas / radishes

Active: 30 Total: 30

The inspiration for this charcuterie board comes from the French practice of spreading radishes with butter and salt. This combination tones down the spiciness of the radishes. It's great on its own, excellent served on a paleo-friendly nut cracker, and works well with the other seasonal flavors listed below. Feel free to add your other favorite board meal additions!



Herb Tahini Dressing:
  • Green onions - 1/4 cup , chopped, green and white parts combined
  • Cilantro - 1/4 cup , chopped
  • Vinegar, red or white wine - 3 Tbsp
  • Oil, olive - 3 Tbsp
  • Tahini - 1 Tbsp
  • Garlic powder - 1/2 tsp
  • Salt - 1/2 tsp
Early Summer Charcuterie Board:
  • Eggs - 4
  • Sugar snap peas - 10 oz
  • Radishes - 12 , halved or quartered if large
  • Strawberries - 2 cups
  • Butter - 4 Tbsp
  • Salt - 1 tsp (a large grain salt like Maldon works particularly well)
  • Crackers, any paleo-friendly variety (opt) - for serving (like nut crackers)
  • Pistachios, shelled or unshelled - 1/2 cup
  • Salami - 3 oz , sliced
  • Prosciutto - 3 oz , thinly sliced


  1. 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)

  2. Make dressing - (Double if making Thursday’s meal.) Combine green onions, cilantro, vinegar, oil, tahini, garlic powder, and salt (portion for dressing). Blend until smooth using a standing blender, food processor, or immersion blender. (Can be done up to 5 days ahead)

  3. Sugar snap peas - Soak in cold water for about 20 minutes. This will help to brighten them up and give them some extra crunch.

  4. Radishes / Strawberries - Prep as directed.

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  1. Roll eggs against a hard, flat surface to break up shells. Remove and discard shells. Slice the eggs into quarters. 

  2. Set out a large platter, cutting board, or rimmed sheet pan.

  3. Soften the butter in the microwave until it’s easy to spread (10 seconds should do it). Transfer it to a small bowl. Place the salt (portion for board) in a small bowl. Set these together on your board.

  4. Place the butter in the middle of your board. Arrange all of the other ingredients around it, adding small spoons or knives if needed for serving.

  5. Set out your charcuterie board and enjoy!



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