Recipe courtesy of Tiffani Thiessen

Avocado-Herb Salad with Goat Cheese

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  • Total: 20 min
  • Cook: 20 min
  • Yield: 4 to 6 servings
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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. 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.