How to Make It
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.
The vegetables can be covered and refrigerated for several hours. Season just before serving.
If using Persian limes, cut one in half and the other in wedges.