If lobster is chilled, pat dry with paper towels. Chop cooked lobster meat into 1/2-inch pieces. If using frozen lobster, thaw in refrigerator overnight and drain any liquid before chopping.

Prepare produce

Wash and spin dry the mixed greens. Halve the cherry tomatoes, thinly slice the cucumber, dice the avocado and toss gently with a squeeze of lemon to prevent browning. Snip chives finely.

Assemble salad

In a large bowl, combine the mixed greens, cherry tomatoes, cucumber and avocado. Gently fold in the chopped lobster so it distributes evenly. Sprinkle the crumbled goat cheese over the top and scatter the snipped chives.

Serve

Divide the salad among 4 plates or bowls. Add lemon wedges alongside each portion for additional brightening at the table.

Dressing

Whisk the dressing: In a small bowl or jar, combine the lemon juice, white wine vinegar, Dijon mustard, honey and minced garlic. Slowly whisk in the olive oil until emulsified. Season with salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness as desired.

Dress the salad: Right before serving, drizzle about 1 to 1 1/2 tablespoons of dressing per plated salad (roughly 3 to 6 tablespoons total depending on preference) over the assembled salads and toss gently to coat. Be careful not to overdress—goat cheese and lobster are delicate.

Optional garnish

If using nuts, toast them in a dry skillet over medium heat for 2–3 minutes, shaking the pan frequently, until fragrant and lightly golden. Scatter toasted nuts and microgreens or dill over each salad just before serving.