Avocado-Herb Salad with Goat Cheese

• 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.
9. Photograph by David Malosh

extravirgin olive oil, lemon, avocados, cherry tomatoes, kirby cucumber, parsley, fresh chives, kosher salt, boston lettuce, salt, goat cheese

Taken from www.foodnetwork.com/recipes/avocado-herb-salad-with-goat-cheese.html (may not work)