Recipe Details

Ingredients

• 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

Description

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.