Preheat oven to 375°F (190°C). Toss bread cubes with 2 tbsp olive oil, 1 minced garlic clove, 1 tsp salt, and 1 tsp black pepper in a bowl until evenly coated. Spread in a single layer on a baking sheet.

Bake for 10–12 minutes, stirring once halfway through, until croutons are golden and crisp. Remove from oven and let cool on the pan.

Cilantro Lime Dressing

Blend dressing

In a blender or food processor combine 1 cup packed cilantro leaves (stems trimmed), 3 tbsp fresh lime juice, 3 tbsp olive oil, 3 tbsp plain Greek yogurt, 1 tsp honey, 1 tsp ground cumin, 1 small minced garlic clove, 1 tsp salt and 1 tsp black pepper.

Blend until smooth. Add up to 2 tbsp water, 1 tbsp at a time, to reach a pourable consistency. Taste and adjust seasoning with more salt, lime, or honey as desired. Refrigerate until ready to use (keeps 3–4 days).

Salad Assembly

Prepare produce: wash and spin dry 6 cups organic mixed greens. Halve and pit the avocado, slice or dice the flesh into 1/2" pieces. Quarter or dice 2 roma tomatoes, depending on preference.

In a large bowl, combine the mixed greens, avocado pieces, and tomatoes. Crumble 3 oz goat cheese over the top.

Add cooled garlic croutons (all or to taste) and drizzle the cilantro lime dressing over the salad—start with about 3–4 tbsp and toss gently. Taste and add more dressing if desired.

Garnish with 2 tbsp chopped cilantro and a fresh grind of black pepper. Serve immediately.