Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie—don’t feel limited to the ones listed in the recipe.

1 lime

2 tablespoons flaky sea salt

1/2 teaspoon ancho chile powder

2 oranges, sliced into 1/4-inch rounds, rounds halved

5 mini seedless cucumbers, cut into 1/2-inch spears

1 bunch of radishes (preferably breakfast), halved

1 large jicama, peeled, cut into 1/4-inch-thick slices, half of slices cut into half moons, half moons cut into triangles

Preparation Finely grate lime zest into a small bowl. Stir in salt and chile powder. Cut lime into wedges. Arrange crudités on a platter. Squeeze lime juice over, then sprinkle with some spiced salt mixture. Serve remaining spiced salt mixture alongside.