This gorgeous summer vegetable salad is loaded with produce, including golden beets, avocado, corn, microgreens, and radishes. 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. Big Beautiful Summer Salad Serves 6 Active Time: 15 minutes Total Time: 25 minutes 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) 1/2 cup plus 2 tablespoons low-fat buttermilk 2 tablespoons water 1 small garlic clove 2 tablespoons plus 4 teaspoons fresh lemon juice, divided 3/4 teaspoon salt, divided 8 cups chopped romaine lettuce 1 (15-ounce can) no-salt-added chickpeas, drained and rinsed 1 cup lightly packed microgreens (such as pea shoots) 1 cup fresh corn kernels (from …