Healthier Holidays and Gail’s Crudité with chili and lime
Healthier Holidays and Gail’s Crudité with chili and lime might be just the American recipe you are searching for. This side dish has 160 calories, 4g of protein, and 1g of fat per serving. This recipe serves 4. For $1.68 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 32 people have made this recipe and would make it again. The Super Bowl will be even more special with this recipe. It is brought to you by Simple Bites. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. Head to the store and pick up cucumbers, chili powder, jicama, and a few other things to make it today. From preparation to the plate, this recipe takes about 10 minutes. Overall, this recipe earns a super spoonacular score of 93%. If you like this recipe, you might also like recipes such as Almost Pumpkin Pie: Healthier Through the Holidays, Healthier Cincinnati Chili, and Healthier Beef Chili.
Servings: 4
Preparation duration: 10 minutes
Ingredients:
3-4 stalks celery
1/2 teaspoon chili powder
2 teaspoons finely chopped cilantro
3-4 mini cucumbers
1/2 bulb fennel
1 medium jicama OR 1/2 small daikon radish
1 large lime
1 large mango
1 semi-ripe pear
4-5 radishes
1/2 teaspoon flaky sea salt
1/2 teaspoon sumac
Equipment:
bowl
Cooking instruction summary:
Wash the cucumbers, pear, fennel, celery and radishes. Dry thoroughly,Slice the cucumber, celery, fennel and jicama into two-bite sized strips. Cut the pear and radishes into small wedges.Arrange the fruits and vegetables on a large platter or divide between two medium plates.Zest the lime into a small bowl. Add the salt, chili powder, sumac and cilantro. Mix well.Slice the lime in half and squeeze both over the fruits and vegetables. Sprinkle generously with the lime chili-salt. Serve immediately.
Step by step:
1. Wash the cucumbers, pear, fennel, celery and radishes. Dry thoroughly,Slice the cucumber, celery, fennel and jicama into two-bite sized strips.
2. Cut the pear and radishes into small wedges.Arrange the fruits and vegetables on a large platter or divide between two medium plates.Zest the lime into a small bowl.
3. Add the salt, chili powder, sumac and cilantro.
4. Mix well.Slice the lime in half and squeeze both over the fruits and vegetables. Sprinkle generously with the lime chili-salt.
5. Serve immediately.
Nutrition Information:
covered percent of daily need
