Fruit and Vegetable Platter with Cilantro Crema
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 119
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 23
- Dietary Fiber
- 5
- Sugar
- 15
- Protein
- 2
- Cholesterol
- 7
- Sodium
- 567
- Total: 15 min
- Prep: 15 min
Ingredients
Kosher salt
3/4 teaspoon chipotle chile powder
1/2 cup Mexican crema or sour cream
1/2 cup fresh cilantro
1 clove garlic, chopped
3 limes
2 mangoes, peeled and cut into sticks
1 small jicama, peeled and cut into sticks
1 bunch radishes, trimmed and halved (quartered if large)
1 large red bell pepper, cut into strips
1 English cucumber, sliced
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.