• 4 scallions (dark green tops only), thinly sliced
• 1 jalapeno pepper (seeds removed), chopped
• 1/4 cup loosely packed cilantro leaves
• 2 tablespoons fresh lime juice
• 1/4 teaspoon kosher salt
• 1/2 cup extra-virgin olive oil

• 1 avocado , peeled and cut into bite-size pieces
• 1 head (about 12 ounces) butter or Boston lettuce
• 12 cherry tomatoes , cut in half
• 1/4 cup loosely packed cilantro leaves
• 3 ounces ricotta salata
• 4   scallions (white parts only), thinly sliced

To make dressing: In a mini food processor or blender, add scallions, 1 teaspoon jalapeño pepper, cilantro, lime juice and salt; pulse to combine. Continue to process while adding olive oil. Once dressing is well blended, taste and adjust spice/heat level with additional jalapeño, being careful not to add too much at one time.

In a small bowl, mix avocado with about half the dressing and set aside. This will prevent the avocado from browning.

Assemble salad by arranging lettuce leaves in bottom of a large serving bowl. Add tomatoes, then cilantro leaves; crumble ricotta salata over the top and sprinkle with scallions. Place avocado in center; serve remaining dressing on the side.