Ingredients

• 1 large jicama, peeled, cut into 1/2-inch-thick sticks
• 4 Persian cucumbers, quartered lengthwise
• 1 (14-ounce) can hearts of palm, drained, halved lengthwise if large
• 1 lime, halved crosswise, seeds removed
• 1 tablespoon Tajín Clásico seasoning or other spice mix
• Flaky sea salt

Instructions

1. Place jicama, cucumbers, and hearts of palm cut sides up on cutting board and squeeze lime halves over. Sprinkle with Tajín and season with salt.
2. Arrange vegetables upright in tall glasses or jars to serve.