Holiday Appetizer Platter

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Instead of laboring over a cooked appetizer for your next holiday gathering, why not try a holiday appetizer board, AIP-style? With a mix of charcuterie, fresh and dried fruits, as well as some ferments, an appetizer board is a tasty way to provide snacks for a crowd with very little effort. You can easily swap out the fresh or dried fruits for other options, like figs, apricots, or apples. Just make sure you check the labels on any packaged products (like prosciutto, salami, salmon, raisins, olives, or pickles) to make sure they are compliant with your diet.

5.0 from 1 reviews
Holiday Appetizer Platter
Prep time
Total time
Serves: 8 Servings
  • 4 ounces prosciutto
  • 4 ounces salami
  • 4 ounces hot-smoked salmon
  • 1 pear, cored and thinly sliced
  • 2 persimmons, topped and quartered
  • 2 large pickles, quartered
  • ½ pound grapes, washed
  • ¼ cup salt-cured olives
  • ¼ cup golden raisins
  • Rosemary and coarse sea salt, for garnish
  1. Take each slice of prosciutto and create a roll, starting from the short side.
  2. Arrange the prosciutto, salami, and salmon artfully on a board or platter, filling in the gaps with fruit slices, grapes, olives, and raisins.
  3. Sprinkle everything with rosemary and sea salt.


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • […] Holiday Appetizer Platter (AIP) – Autoimmune Wellness […]

  • Nicole says

    I love this, and it would be so easy to bring to a potluck, too. Looks pretty, feels fancy!

  • Teddy says

    I am on my second try of AIP. The first time I failed because I tried to combine it with Keto. Big mistake. I need my squashes and sweet potatoes to feel full and sleep well. Thank you for all the great resources! I made my own salted pork tenderloin and will use the platter idea with it.
    Can’t find the answer so I will ask here:
    Are psyllium husks ok or not? I need to take iron for low iron levels and was advised to take fiber to avoid constipation.
    Happy holidays to you all!

    • Mickey Trescott says

      Hi Teddy! I’m sorry to hear about your AIP keto experiment not working out – a lot of people find the same result, it is hard on our already stressed bodies. Psyllium husks are not included in the elimination phase because they are the outer hull of a seed. I would recommend asking your healthcare practitioner if they have other ideas for keeping you regular that aren’t seeds or grain – or you could try some non-constipating forms of supplemental iron (they are out there!). Wishing you the best!

  • Candy Holt says

    I would love to be able to have salami but have yet to find one that is compliant. What salami did you use?

    • Mickey Trescott says

      Hi Candy! You can call companies to see what they use. We have a local vendor that makes theirs with just pork and salt.

      • Melanie says

        Hi! I too struggle with finding an AIP compliant salami that doesn’t have black pepper in it. It’s so great you can get salami from a local vendor. Has anyone found a compliant brand sold in stores or online? Thanks!

  • Loretta says

    Hi, Mickey! It’s been awhile. I’ve been curious about the process of organic olives – the curing method. I have found a couple of brands of organic olives that contain sea salt and red wine vinegar (and we have to know the source of the red wine vinegar, because some can contain gluten). I recently learned that some of these olives are treated with lye before they undergo natural brine curing. Lye treatment is used to make a quick start with the curing by facilitating the de-bittering of the olives and give the produ ct uniformity in color. Olives are thoroughly washed after the treatment to remove any traces of lye. Does anyone know if this is okay for anyone with autoimmune or gut issues?

    • Mickey Trescott says

      Hi Loretta, thanks for sharing your research! Honestly, I don’t know if the lye is going to be an issue, but the best you can do is pay attention to your body and see if you react to the product you have. The ones I buy say only olives and salt, but I’ll need to call the manufacturer to see if they use this lye process (I’d be surprised with sunfood, as they are pretty picky about process). Here is the product I like!

  • Nancy says

    I love the addition of Salmon. I do a characuterie board almost every time I entertain. I love finding new things to add to the board. Thanks for the great ideas

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