Ingredients

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• Juice of 1 lemon, plus wedges for serving
• 2 avocados
• 1 cup assorted cherry tomatoes, halved
• 1 Kirby cucumber, quartered lengthwise and cut into 1/2-inch pieces
• 1/4 cup torn fresh parsley
• 1/4 cup roughly chopped fresh chives
• Kosher salt and freshly ground pepper
• 1 head Boston lettuce (or other tender greens), torn into pieces
• Flaky sea salt
• 1/2 cup crumbled goat cheese (about 2 ounces)

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Instructions

1. Whisk the olive oil and lemon juice in a large bowl. Halve and pit the avocados, then cut into 1/2-inch pieces; add to the bowl and toss. Add the cherry tomatoes, cucumber, parsley, chives and 1/4 teaspoon each kosher salt and pepper. Gently toss until well combined.
2. Place the lettuce in a large serving bowl. Drizzle lightly with olive oil and sprinkle with sea salt; toss to coat. Spoon the avocado salad over the lettuce, top with the goat cheese and season with more sea salt. Serve with lemon wedges.
3. Photograph by David Malosh