Really you can do this with any veggies that are in season. Lets be honest, its just a fancy way of saying vegetable platter!

6 small Japanese cucumbers, quartered lengthwise
4 medium carrots, halved
2 medium fennel bulbs (I didn’t have these)
1 large bunch of radishes, halved lengthwise, cored and sliced
1 1/2 cup of green olives,
2 Tbs Kosher salt
2 Tsp pure chile powder
Arrange the veggies and olives on a platter
-In a small bowl combine the salt with the chile powder
Dip a lime half in the chile salt and dab the vegetables with it
Squeeze the juice over the vegetables
Serve with the remaining lime halves