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

Chef David Tanis had the Mexican heritage of Hudson Vineyards’ Cristina Salas-Porras in mind when he created this raw vegetable platter, brightened with guajillo chile powder, lime juice and salt. He makes it year-round with whatever vegetables are in season, but he always includes crunchy cucumbers. Slideshow: More Healthy Mexican Recipes

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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