Active Time
N/A
Total Time
25 MIN
Yield
Serves : 10 to 12
© Fredrika Stjärne

How to Make It

Step

Arrange the vegetables and olives on a platter. In a small bowl, combine the salt with the chile powder. Dip a lime half in the chile salt and dab the vegetables with it; squeeze the juice over the vegetables. Serve with the remaining lime halves and with the remaining chile salt in a dipping bowl.

Make Ahead

The vegetables can be covered and refrigerated for several hours. Season just before serving.

Notes

If using Persian limes, cut one in half and the other in wedges.

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