1 ripe avocado
1/4 c. fresh flat-leaf parsley
3 tbsp. fresh tarragon
1 tsp. lemon zest, plus
3 tablespoons lemon juice
3 tbsp. olive oil
1 small clove garlic
2 anchovy filets
1 (.75-ounce) bunch fresh chives, divided
Kosher salt and freshly ground black pepper
3 heads little gem lettuce or 1 small head green leaf lettuce, torn
3 Persian cucumbers or 1 English cucumber, sliced
3 large tomatoes, cut into wedges
- Puree avocado, parsley, tarragon, lemon zest and juice, oil, garlic, anchovies, and 1/4 cup chives in a blender. Season with salt and pepper. Thin with additional lemon juice or water if needed.
- Cut remaining chives into 1/2-inch pieces. Toss together lettuce and half of the dressing; arrange on a platter. Top with cucumbers, tomatoes, and remaining chives. Drizzle with remaining dressing. Season with pepper.