• Servings: 4-6
• Preparation Time: 20
• • 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)

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

This salad was delicious and made for a beautiful presentation. I made it for my Book Club and everyone loved it.