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.
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.
Puree until smooth, about 10 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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
