Japanese-Inspired Snack Board
7
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Mealtime becomes much more fun when it’s presented as a snack board with lots of variety. Here store-bought sushi, edamame pods, blistered shishitos, crunchy salty snacks, and fresh crudités nestle up to a creamy miso-yogurt dip that brings everything together.
Ingredients
Cooking spray
4 spray(s)
Shishito peppers
4 oz
Flaky salt
½ tsp
White miso
2 Tbsp
Toasted sesame oil
1 tsp
Plain fat free Greek yogurt
1 cup(s)
Unsalted toasted sesame seeds
½ tsp
Brown rice California roll
10 oz, about 8 pieces
Edamame in pods
2 cup(s), steamed or microwaved
Baby carrots
6 oz, halved lengthwise
Persian (mini) cucumber
4 item(s), quartered lengthwise
Wasabi peas
½ cup(s)
Rice crackers
2 oz
Clementine
4 item(s), peeled
Instructions
1
Preheat the broiler to High. Line a small sheet pan with foil. Arrange the shishitos on the pan; coat with cooking spray. Broil until the shishitos are blistered and charred, stirring occasionally, 5 to 6 minutes. Remove the pan from the oven; sprinkle the shishitos with flaky salt.
2
In a medium bowl, whisk together the miso and oil until smooth. Gradually whisk in the yogurt. Spoon the dip into a small bowl and sprinkle with the sesame seeds.
3
Arrange the dip, California roll, edamame, carrots, cucumbers, wasabi peas, rice crackers, and clementines on a large platter, board, or sheet pan.
4
Serving size: one-fourth of the board
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