| Total: | 20 min |
| Cook: | 20 min |
| Yield: | 4 to 6 servings |
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)
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 234 |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 6 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 4 mg |
| Sodium | 481 mg |
Reviews
I am so happy to have found this recipe. With one family member who hates vinegar, and one who hates dairy-based dressings, it has been so hard to find lettuce-based salads that everyone will eat. This one is a winner! With a lemon juice & olive oil dressing, plus fresh herbs and tangy goat cheese, everyone in my family loves it. It’s easy to make, too!
This is soooo yummy! My husband is not a goat cheese fan, so instead of serving this as a side dish with dinner, I made it for work all week for myself…and loved every second of eating it! So easy and so delicious. Thanks for such a yummy salad recipe, Tiffani!