Post by Jody on Apr 14, 2018 16:41:53 GMT -8
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)
Directions
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.
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)
Directions
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.