Big Beautiful Summer Salad

Big Beautiful Summer Salad

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From:, April 2019

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.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 3 small golden beets (10 ounces total), peeled and trimmed
  • 2 small ripe avocados (6 ounces each)
  • 1 cup chopped fresh herbs (such as tarragon, dill, parsley, chives and/or cilantro)
  • ½ cup plus 2 tablespoons low-fat buttermilk
  • 2 tablespoons water
  • 1 small garlic clove
  • 2 tablespoons plus 4 teaspoons fresh lemon juice, divided
  • ¾ teaspoon salt, divided
  • 8 cups chopped romaine lettuce
  • 1 (15.5 ounce) can no-salt-added chickpeas, drained and rinsed
  • 1 cup lightly packed microgreens (such as pea shoots)
  • 1 cup fresh corn kernels (from 2 ears)
  • 1 cup frozen edamame, thawed
  • 1 small watermelon radish, halved and thinly sliced on a mandoline (about ¼ cup)
  • 2 tablespoons extra-virgin olive oil


  • Prep

  • Ready In

  1. 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.
  2. Meanwhile, cut 1 avocado into 12 wedges. Chop the remaining avocado.
  3. Combine herbs, buttermilk, water, garlic, 2 tablespoons plus 2 teaspoons lemon juice and ¼ 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.
  4. 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 ½ teaspoon salt. Spoon the buttermilk dressing over the salad.
  • Equipment: Microwavable parchment paper

Nutrition information

  • Serving size: 2 cups salad & about 2½ Tbsp. dressing
  • Per serving: 292 calories; 16 g fat(2 g sat); 11 g fiber; 31 g carbohydrates; 11 g protein; 323 mcg folate; 1 mg cholesterol; 8 g sugars; 0 g added sugars; 6,098 IU vitamin A; 22 mg vitamin C; 116 mg calcium; 3 mg iron; 400 mg sodium; 920 mg potassium
  • Nutrition Bonus: Vitamin A (122% daily value), Folate (81% dv), Vitamin C (37% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2½ fat, 1½ vegetable, 1 lean protein, 1 starch

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