Prop Styling and Photography: Chay Berger
Food Prep: Leah Hamaoui

When we think of Shavuos, we think of spring and summer, so I like to plan refreshing recipes for my menu, especially when it comes to salads. This salad looks as good as it tastes! The crispiness with the kick of lime juice and chili spice will have you dreaming of spring and summer days.

SERVES 6

• 5 fresh ears of corn
• 4 Persian cucumbers, very finely chopped
• 8 large red radishes, very finely chopped
• 8 oz (225 g) snow peas, very finely chopped
• 2 cups kale, massaged with olive oil (optional)
• Chili-Lime Dressing
• ¼ cup lime juice
• ¼ cup oil
• 2 tsp chili-lime spice
• 1 tsp salt

Cut the corn kernels off the cobs. Add all vegetables besides kale to a bowl.

Mix dressing ingredients and pour over salad. If using kale, add it right before serving and mix.

Note: This salad is very versatile. You can serve it as is, or you can add some greens to it.

(Originally featured in Family Table, Issue 895)