Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog
Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie—don’t feel limited to the ones listed in the recipe.
Recipe information
Total Time
30 minutes
Yield
Serves 8–10
Ingredients
1
lime
2
tablespoons flaky sea salt
½
teaspoon ancho chile powder
2
oranges, sliced into ¼-inch rounds, rounds halved
5
mini seedless cucumbers, cut into ¼-inch spears
1
bunch of radishes (preferably breakfast), halved
1
large jicama, peeled, cut into ¼-inch-thick slices, half of slices cut into half moons, half moons cut into triangles
Need to make a substitution?
Preparation
Step 1
Finely grate lime zest into a small bowl. Stir in salt and chile powder. Cut lime into wedges.
Step 2
Arrange crudités on a platter. Squeeze lime juice over, then sprinkle with some spiced salt mixture. Serve remaining spiced salt mixture alongside.