St. Patrick’s Day-2 Snack Board Options

Tick Tock….St. Patrick’s Day is 2 (count um) 2 days away.  Bearing in mind that we are still taking things in a much more mellow manner, I thought you might enjoy these 2 SNACK boards that are not only healthy BUT fun and easy to put together should you be staying home for this happy holiday. Enjoy!!!!

Option #1

Recipe Courtesy of



Rainbow + Pot of Gold (center)

  • Red: raspberries or strawberries or cherries
  • Orange: orange bell peppers, baby carrots, cantaloupe or clementine or orange segments
  • Yellow: yellow bell pepper, yellow baby carrots, pineapple
  • Green: sugar snap peas, peas, kiwi, honeydew or green apple
  • Blue: blueberries
  • Purple: Purple grapes
  • Avocado half, pit removed and filled with dye-free yellow dark chocolate candy gems or mango
  • Clouds: mini vegan marshmallows or banana slices

Leprechaun hats:

  • English cucumber or green bell pepper
  • Yellow bell pepper (buckle)
  • Vegan white cheese slice or more yellow bell pepper

Large Shamrock (upper right corner):

  • Green bell pepper

Open-Faced Green Hummus Shamrock Sandwich (bottom middle)

  • Sandwich bread
  •  blended with parsley or spinach to make it green (put extra in white bowl) – note: it helps to use a blender to get it super smooth and creamy and avoid bits of spinach or parsley.

Snack Board Gap Fillers:

  • Green grapes
  • Kiwi
  • Sugar snap peas
  • Pea crisps
  • Cucumber
  • Green vegan, dye-free dark chocolate candy gems
  • Other green food ideas: green salsa, guacamole, green tahini sauce  pepita seeds,pesto, pistachios, kale chips, green olives, broccoli, celery, peas, green apple, pears, honeydew, mint leaves for garnish


  1. Arrange the rainbow on a cutting board or serving tray and place the avocado half as the “pot of gold” at the end of the rainbow. Where the pit was, fill it with the yellow chocolate candy or mango..
  2. Make the green bell pepper shamrock, shamrock green hummus open faced sandwich and leprechaun hats. Place around the rainbow and clouds where you have room.
  3. Add a mini bowl of the leftover green hummus (or use  guacamole or green tahini sauce). Fill the board with smaller items: kiwi, grapes, cucumber slices, sugar snap peas, pea crisps .Be sure to fill in any gaps or holes you have to complete the overall look.


Option #2

St. Patrick’s Day Snack Board (Recipe Courtesy of


  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 10
  • Trader Joe’s Havarti Dill
  • Kerrygold Dubliner (cut into chunks)
  • Irish Porter Cheddar
  • Tintern Cheddar with chives and shallots
  • Rye Bread (cut into strips)
  • Trader Joe’s Irish Soda Bread (cut into strips)
  • Thousand Island Dressing
  • Trader Joe’s Bacon Cheddar Ranch Dip
  • Pastrami
  • Andouille Sausage, cut into slices
  • Cucumber
  • 2 Green Bell Peppers
  • Carrot Chips
  • Trader Joe’s ready-to-eat Roasted Brussels Sprouts
  • Green Grapes
  • Pistachios
  • Candied Pecans
  • Rye Pretzel Sticks
  • Trader Joe’s Cheddar Cheese Stick Crackers
  • Whole Grain Mustard
  • Rolo Candies


  1. Wash the bell peppers, cucumber and grapes and set aside to dry.
  2. For this board I used a 20″ x 14.5″ wood framed chalk board from Hobby Lobby. I just rub it with food safe bees wax to use for serving.
  3. Start by making a shamrock for the middle of the board out of Trader Joe’s havarti dill. They sell it in 1/2-inch slices. I got 3 slices and cut each one with a heart-shaped cookie cutter and then pressed each heart into a plate of finely cut fresh dill, to make it more green, before placing them together in the middle of the board to form the shamrock shape. I used one of the cheese scraps to form the shamrock stem.
  4. Next, cut the top off two green bell peppers to use as bowls for the thousand island dressing & Trader Joe’s bacon cheddar ranch dip. Cut the tops of each green bell pepper into strips for dipping and snacking on. Place the dip-filled green bell pepper bowls in the top left and bottom right corners of the board.
  5. Place the bunch of green grapes in the bottom left corner of the board.
  6. Line pastrami from the top green bell pepper bowl to halfway down the board and fan the bottom green bell pepper bowl with sliced andouille sausage.
  7. Place a small serving bowl filled with whole grain mustard above the sausage.
  8. Fill the space between the grapes and sausage with the cheddar cheese stick crackers.
  9. Place the Tintern Cheddar with chives and shallots under the pastrami.
  10. Put Rolo candies in the space between the Tintern Cheddar and the grapes.
  11. Arrange Kerrygold Dubliner cheese chunks next to the green bell pepper bowl at the top of the board and line it with more rolled pastrami.
  12. Fill the space to the right of the pastrami and the left of the shamrock cheese shape with pistachios and the space between the Tintern Cheddar and the stem of the shamrock cheese shape with candied pecans.
  13. Place the Irish Porter cheddar cheese in the top right corner of the board and fill in the space between it and the rolled pastrami with roasted brussels sprouts.
  14. Next, put the strips of bell pepper and carrot chips in the space on the right side of the board.
  15. Fill in the last open space above the shamrock with rye pretzel sticks.
  16. Put rye bread next to the thousand island dressing and Irish soda bread next to the bacon cheddar ranch dip, on the corners of the board.
  17. Fan cucumber slices on the edge of the board above the Irish porter cheddar cheese.
  18. Finish the board with gold tongs and shamrock shortbread cookies, if desired.


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