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:

Quickview
166k Calories
3g Protein
0.95g Total Fat
38g Carbs
42% Health Score
Limit These
Calories
166k
8%

Fat
0.95g
1%

  Saturated Fat
0.14g
1%

Carbohydrates
38g
13%

  Sugar
18g
20%

Cholesterol
0.0mg
0%

Sodium
347mg
15%

Get Enough Of These
Protein
3g
8%

Vitamin C
71mg
86%

Fiber
13g
55%

Vitamin K
30µg
29%

Potassium
922mg
26%

Folate
97µg
24%

Manganese
0.41mg
21%

Vitamin A
1027IU
21%

Copper
0.38mg
19%

Magnesium
65mg
16%

Vitamin B6
0.31mg
15%

Phosphorus
115mg
12%

Iron
2mg
12%

Vitamin B5
1mg
11%

Vitamin E
1mg
10%

Vitamin B2
0.17mg
10%

Calcium
94mg
9%

Vitamin B1
0.14mg
9%

Vitamin B3
1mg
6%

Zinc
0.88mg
6%

Selenium
2µg
3%

covered percent of daily need
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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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