Easy as ABC Salad

Active Time: 0 minutes • Total Time: 0 minutes

Yields: 4 Servings

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  • SALAD:
  • 2 small golden beets, washed
  • 1 15-oz. can chickpeas, rinsed and drained
  • 1 tablespoon olive oil
  • Sea salt and freshly ground pepper, to taste
  • 1/2 teaspoon garlic powder
  • 1/4 cup sliced almonds
  • 1 1/2 tablespoon Sugar
  • 8 cups Any combination of Earthbound Farm Arugula and Half & Half Baby Spinach and Spring Mix
  • 1 large avocado, quartered lengthwise and thinly sliced
  • 1 cup berries, such as blackberries or blueberries
  • 2 ears corn, kernels removed from cob
  • 3 tablespoon olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1/4 teaspoon lemon zest
  • 2 tablespoon chopped, fresh chives
  • Sea salt and freshly ground pepper, to taste

Aptly named, this salad is easy as ABC to make, but it is anything but ordinary. Alison Stickland at Two of a Kind brings together a smorgasbord of some of her favorite ingredients–Almonds, Avocado, Beets, Berries, Chickpeas, Corn–over plenty of organic greens–for a delightfully fresh and colorful summer salad that requires little cooking and prep.

An interesting blend of sweet and savory, roasted and raw, crunchy and creamy, this salad is tied together nicely with a bright lemon-chive dressing.


Preheat oven to 400 degrees.

Wrap each beet loosely in foil and place on one side of a baking sheet.

Pat the chickpeas dry with paper towels. Place on the other side of the baking sheet and drizzle with olive oil. Season with salt and toss to coat.

Bake beets and chickpeas for 50-60 minutes, stirring chickpeas every 15 minutes, until beets are fork tender and chickpeas are golden and crispy. Remove from oven, season chickpeas with pepper and garlic powder, and toss to coat. When beets are cool enough to handle, rub off skins, and cut in half lengthwise and then crosswise into ¼”-thick pieces.

Cook sliced almonds and sugar in a fry pan over medium-low heat, stirring occasionally, until sugar melts, 3-4 minutes. Remove from heat and spread almonds in a single layer on a silicone baking mat to cool.

Divide and arrange greens, avocado, roasted beets, berries, corn, roasted chickpeas and candied almonds among four salad plates.

In a small bowl, combine the dressing ingredients (olive oil through chives) and whisk until emulsified. Season with salt and pepper to taste.

To serve, drizzle on salad and season with salt and pepper.

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