Kitchen Sink Salad - Diamond Nuts

Ingredients

• For the vinaigrette
• 1/4 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1/4 tsp freshly ground black pepper
• For the salad
• 3 medium red or golden beets, peeled and quartered
• 3 tbsps extra virgin olive oil, divided
• 9 ounces golden baby potatoes, halved
• kosher salt as needed
• 6 ounces green beans, trimmed
• 4 (packed) cups wild arugula
• 4 ounces cherry tomatoes, halved
• 1/4 cup thinly sliced red onion
• 1 medium zucchini, chopped
• 4 ounces baby sunburst summer squash, halved (or 1 medium summer squash, chopped)
• 1/2 cup thinly sliced fennel
• 1/4 cup Diamond of California® Sliced Almonds