This gorgeous and healthy summer vegetable salad is loaded with pretty produce, including golden beets, avocado, corn, microgreens and radishes. Chickpeas and edamame add substance, and an herb-filled buttermilk-avocado dressing makes this salad really special. Serve it on its own for a light vegetarian meal or add grilled chicken for an easy weeknight dinner.

Liz Mervosh
Source:, April 2019


Ingredient Checklist


Instructions Checklist
  • Wrap beets together in 1 sheet of microwavable parchment paper. Microwave on High until tender, 10 to 12 minutes. Let cool for 5 minutes. Cut each beet into 8 wedges.

  • Meanwhile, cut 1 avocado into 12 wedges. Chop the remaining avocado.

  • Combine herbs, buttermilk, water, garlic, 2 tablespoons plus 2 teaspoons lemon juice and 1/4 teaspoon salt in a blender. Puree until smooth, about 10 seconds, stopping to scrape down sides as needed. Add the chopped avocado; process on medium speed until blended and smooth, about 30 seconds, stopping to scrape down sides as needed.

  • 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 teaspoons lemon juice; sprinkle with the remaining 1/2 teaspoon salt. Spoon the buttermilk dressing over the salad.


Equipment: Microwavable parchment paper

Nutrition Facts

291.9 calories; protein 10.9g 22% DV; carbohydrates 30.6g 10% DV; exchange other carbs 2; dietary fiber 10.9g 44% DV; sugars 8.3g; fat 15.6g 24% DV; saturated fat 2.3g 11% DV; cholesterol 1mg; vitamin a iu 6097.5IU 122% DV; vitamin c 22.2mg 37% DV; folate 322.8mcg 81% DV; calcium 116.3mg 12% DV; iron 3mg 16% DV; magnesium 83.6mg 30% DV; potassium 919.8mg 26% DV; sodium 400.2mg 16% DV; thiamin 0.2mg 23% DV.