Emerald City Green Snack Board

# What You'll Need:

01 - 2 Granny Smith apples, thinly sliced

02 - 2 limes, sliced into rounds or wedges

03 - ½ cup basil or arugula pesto

04 - 1 cup pitted green olives (Castelvetrano or Manzanilla)

01 - Wash and dry the Granny Smith apples and limes thoroughly.

02 - Cut the apples into thin slices and arrange them evenly on the serving platter.

03 - Slice the limes into rounds or wedges and place them between the apple slices to create a fresh, green contrast.

04 - Spoon the pesto into a small bowl and position it on the board for dipping.

05 - Distribute the pitted green olives around the apples and limes to fill any gaps and add texture.

06 - Present immediately to preserve freshness and maintain vibrant colors.

01 -

It comes together in minutes but looks like you planned it for hours, which means more time enjoying your guests instead of cooking.
The tartness of apples and limes keeps cutting through the richness of the pesto in a way that makes you reach for more instead of feeling stuffed.
Vegetarian, gluten-free, and naturally pretty, so it works whether you're hosting a casual gathering or impressing someone particular.

02 -

Wet apples are your enemy—they weep into the board and turn everything soggy within ten minutes, so dry them thoroughly and work fast.
Cutting your lime juice right onto the apples rather than brushing it on gets absorbed faster and prevents browning more effectively than any other method I've tried.

03 -

The lime juice trick for preventing apple browning works so well that I now do it automatically with any apple board, and it's genuinely changed my relationship with apples on platters.
If you're making this ahead of time, prep everything separately and assemble it no more than thirty minutes before serving—that window keeps everything crisp and vibrant without requiring constant fussing.