Crudités With Chile-Lime Salt

Anna Stockwell

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

Finely grate lime zest into a small bowl. Stir in salt and chile powder. Cut lime into wedges.

Arrange crudités on a platter. Squeeze lime juice over, then sprinkle with some spiced salt mixture. Serve remaining spiced salt mixture alongside.