Big Summer Salad

 3 small golden beets (10 oz total), peeled and trimmed

2 small ripe avocados (6 oz each)

1 cup chopped fresh herbs (such as tarragon, dill, parsley, chives and/or cilantro)

1/2 cup plus 2 Tbsp low-fat buttermilk

2 Tbsp water

1 small garlic clove

2 Tbsp plus 4 tsp fresh lemon juice, divided

3/4 tsp salt, divided

8 cups chopped romaine lettuce

1 (15 oz) 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

1.  Wrap beets together in 1 sheet of microwavable parchment paper.  Microwave on High until tender, 10-12 minutes. Let cook 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 Tbsp plus 2 tsp lemon juice and 1/4 tsp 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 remaining 2 tsp lemon juice, sprinkle with the remaining 1/2 tsp salt.  Spoon the buttermilk dressing over the salad.  

Serves 6