Big Beautiful Summer Salad


  • 3 small golden beets, peeled and trimmed
  • 2 small ripe avocados
  • 1 c chopped assorted fresh herbs (try tarragon, dill, parsley, chives and/or cilantro)
  • 1/2 C plus 2 Tbsp low-fat buttermilk
  • 2 Tbsp water
  • 1 small garlic clove
  • 3/4 tsp salt, divided
  • 2 Tbsp plus 4 tsp fresh lemon juice, divided
  • 8 c chopped romaine lettuce
  • 1 (15.5 oz) can no-salt added chickpeas, drained and rinsed
  • 1 C lightly packed microgreens
  • 1 C fresh corn kernels
  • 1 C frozen edamame, thawed
  • 1 small Watermelon radish, halved and thinly sliced
  • 2 tbs extra-virgin olive oil


  1. Wrap beets together in 1 sheet of microwavable parchment paper. Microwave on High until tender, 10-12 min. Let cool for 5 min. Cut each beet into 8 wedges. Meanwhile, cut 1 avocado into 12 wedges Chop the remaining avocado.
  2. Combine herbs, buttermilk, water, garlic, 2 Tbsp plus 2 tsp lemon juice and 1/4 tsp salt in a blender. Puree until smooth, about 10 seconds. Add the chopped avocado; process on medium speed until blended and smooth, about 30 seconds.
  3. Arrange romaine on a large platter. Top with chickpeas, microgreens, corn, edamame, radish slices, beet wedges and avocado wedges. Drizzle with oil and the remaining 2 tsp lemon juice; sprinkle with remaining 1/2 tsp salt. Spoon buttermilk dressing over the salad.

Nutrition Facts Per Serving (2 C salad & 2.5 Tbsp dressing)292 Calories; Protein 10.9g; Carbohydrates 30.6g; Fiber 10.9g; Sugars 8.3g; Fat 15.5g; Saturated Fat 2.3g; Cholesterol 1 mg; Sodium 400.2mg


Serves 6

Ready in 25 minutes