© 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.

Chef's Notes

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

You May Like