Prep Time:15 minsAdditional Time:10 minsTotal Time:25 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:10 minsTotal Time:25 minsServings:6Yield:6 servings
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:25 mins
Total Time:
25 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3smallgolden beets (10 ounces total), peeled and trimmed2smallripe avocados (6 ounces each)1cupchopped fresh herbs (such as tarragon, dill, parsley, chives and/or cilantro)½cupplus 2 tablespoons low-fat buttermilk2tablespoonswater1smallgarlic clove2tablespoonsplus 4 teaspoons fresh lemon juice, divided¾teaspoonsalt, divided8cupschopped romaine lettuce1(15.5 ounce) canno-salt-added chickpeas, drained and rinsed1cuplightly packed microgreens (such as pea shoots)1cupfresh corn kernels (from 2 ears)1cupfrozen edamame, thawed1smallwatermelon radish, halved and thinly sliced on a mandoline (about 1/4 cup)2tablespoonsextra-virgin olive oil
Cook Mode(Keep screen awake)
Ingredients
3smallgolden beets (10 ounces total), peeled and trimmed
2smallripe avocados (6 ounces each)
1cupchopped fresh herbs (such as tarragon, dill, parsley, chives and/or cilantro)
½cupplus 2 tablespoons low-fat buttermilk
2tablespoonswater
1smallgarlic clove
2tablespoonsplus 4 teaspoons fresh lemon juice, divided
¾teaspoonsalt, divided
8cupschopped romaine lettuce
1(15.5 ounce) canno-salt-added chickpeas, drained and rinsed
1cuplightly packed microgreens (such as pea shoots)
1cupfresh corn kernels (from 2 ears)
1cupfrozen edamame, thawed
1smallwatermelon radish, halved and thinly sliced on a mandoline (about 1/4 cup)
2tablespoonsextra-virgin olive oil
DirectionsWrap 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.Meanwhile, cut 1 avocado into 12 wedges. Chop the remaining avocado.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.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.TipsEquipment: Microwavable parchment paperOriginally appeared: EatingWell.com, April 2019
Directions
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.Meanwhile, cut 1 avocado into 12 wedges. Chop the remaining avocado.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.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.TipsEquipment: Microwavable parchment paper
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.
Meanwhile, cut 1 avocado into 12 wedges. Chop the remaining avocado.
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.
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.
Tips
Equipment: Microwavable parchment paper
Originally appeared: EatingWell.com, April 2019
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Nutrition Facts(per serving)292Calories16gFat31gCarbs11gProtein
Nutrition Facts(per serving)
- 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.
