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 

David Tanis
November 2012

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Credit: © Fredrika Stjärne

Recipe Summary test

total:
25 mins
Yield:
10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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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