Tex-Mex Veggie Platter

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 6 to 8 servings
Share This Recipe

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.
Quick Veggie Frittata
PREMIUM
21m Easy 99%
CLASS
Vegetarian Pot Stickers
PREMIUM
32m Easy 100%
CLASS
Cucumber-Yogurt Dip
PREMIUM
6m Easy 98%
CLASS
Veggie Dinner Strata
PREMIUM
Catherine McCord

Veggie Dinner Strata

26m Easy 99%
CLASS