This is a vibrant salad filled with texture and fresh flavors—perfect for a Shavuos day meal.

8 ounces mixed greens
2 multicolored carrots, peeled and shaved
2 golden beets, peeled and thinly sliced on mandoline
2 rainbow beets, peeled and thinly sliced on a mandoline
1 celery heart with leaves, thinly sliced
3 radishes, thinly sliced on mandoline
1 cup grape tomatoes, halved

1 cup thinly sliced scallions
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon kosher salt
1 cup plain full-fat yogurt
2 tablespoons rice vinegar
1 teaspoon lemon zest
1 lemon, juiced
1 tablespoon dill, chopped small
1 teaspoon coarse ground black pepper

1. Whisk together the scallions, garlic, oil, salt, yogurt, vinegar, lemon zest, lemon juice, dill and pepper until fully combined.
2. Arrange the lettuce leaves in a very large bowl. Top with carrots, beets, celery heart, radishes and tomatoes.
3. Drizzle with dressing and lightly toss.

For more great recipes, check out this weeks issue of Whisk by Ami