Korin is a dear friend from Israel who came to live and work in Seattle several years ago. During her three-year stay, she shared many traditional dishes from her homeland - warm, comforting soups spiced with hawayej, shakshuka (eggs poached in a spicy tomato sauce), hummus rich with garlic, tahini, and olive oil, and much more.
This salad, though, was always my favorite. Each time I joined her for Shabbat dinner or lunch, she would ask what I wanted, and my reply was the same: “Make your salad!” It was my request for every holiday celebration and potluck. Eventually, it became known among our friends as salat Korin, Hebrew for “Korin’s salad.”
The rainbow of colors and brightness of fresh lemon was a welcome treat on any gray Seattle day. The richness of avocado, olive oil, and nuts make this a filling side dish or entree. The magic of this salad lies in patiently taking the time to dice the vegetables as finely as you can, so that each forkful contains a delightful mixture of each ingredient. Purchase the best, seasonal ingredients you can, in a variety of colors.
This salad does not keep well, so halve the recipe if you need less. —Rachel Schachter
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