Recipe courtesy of Food Network Kitchen
Tex-Mex Veggie Platter
Total:
15 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy
Total:
15 min
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Pulse 1/4 cup salt and the chile powder in a food processor until combined; let the powder settle before removing the lid, then transfer the chile salt to a small bowl and set aside.

Wipe out the food processor and add the crema, cilantro and garlic. Add the grated zest and juice of 1 lime and puree until smooth. Transfer to a small bowl; cover with plastic wrap and refrigerate until ready to serve.

Toss the mango and jicama sticks with the juice of 1 lime. Transfer to a platter along with the radishes, bell pepper and cucumber. Slice the remaining lime into wedges and add to the platter. Serve with the chile salt and cilantro crema.

Photograph by David Malosh

IDEAS YOU'LL LOVE

Roasted Salmon Nicoise Platter

Recipe courtesy of Ina Garten

Greek Platter

Recipe courtesy of Ina Garten

Thanksgiving Oven-Roasted Vegetables

Recipe courtesy of Ina Garten

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Perfect Veggie Burgers

Recipe courtesy of Food Network Kitchen

Creamy Veggie Dip

Recipe courtesy of Food Network Kitchen

Vegetable Lasagna

Recipe courtesy of Juan Carlos Cruz

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking