Big Beautiful Summer Salad

This gorgeous and healthy summer vegetable salad is loaded with produce, including golden beets, avocado, corn, micro-greens and radishes. Chickpeas and edamame add substance, and an herb-filled 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
(serves 6)

• 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 almond/coconut milk
• 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/spring mix
• 1 (15.5 ounce) can no-salt-added chickpeas, drained and rinsed
• 1 cup lightly packed micro-greens (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
• 2 tablespoons extra-virgin olive oil
  
  

Preparation

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, almond/coconut milk, 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 lettuce/spring mix greens on a large platter. Top with chickpeas, micro-greens, 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 creamy dressing over the salad and enjoy!