Big Beautiful Summer Salad


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.

Prep Time:
15 mins
Additional Time:
10 mins
Total Time:
25 mins
6 servings


  • 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 1/4 cup)

  • 2 tablespoons extra-virgin olive oil


  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 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.

  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 1/2 teaspoon salt. Spoon the buttermilk dressing over the salad.

    Salad with radish corn edamame and chickpeas


Equipment: Microwavable parchment paper

Nutrition Facts (per serving)

292 Calories
16g Fat
31g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 2 cups salad & about 2 1/2 Tbsp. dressing
Calories 292
% Daily Value *
Total Carbohydrate 31g 11%
Dietary Fiber 11g 39%
Total Sugars 8g
Protein 11g 22%
Total Fat 16g 20%
Saturated Fat 2g 12%
Cholesterol 1mg 0%
Vitamin A 6098IU 122%
Vitamin C 22mg 25%
Folate 323mcg 81%
Sodium 400mg 17%
Calcium 116mg 9%
Iron 3mg 17%
Magnesium 84mg 20%
Potassium 920mg 20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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