Ingredients

• 3/4 cup sour cream
• 1/4 cup mayonnaise
• 1 garlic clove, finely grated
• 2 tsp. finely grated lemon zest
• 3 Tbsp. fresh lemon juice
• 1 1/2 tsp. kosher salt
• 1 1/2 tsp. freshly ground black pepper
• 1 head of iceberg lettuce (about 1 lb.)
• 2 avocados, halved and cut into wedges
• 1 Tbsp. fresh lemon juice
• 1 small bunch chives, cut into 1" pieces

Instructions

1. Whisk sour cream, mayonnaise, garlic, lemon zest, lemon juice, salt, and pepper in a medium bowl to combine.
2. Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
3. Trim root end of lettuce; discard any wilted outer leaves. Cut into quarters lengthwise, then cut each quarter crosswise into 3" pieces. Without separating wedges into leaves, transfer to a large platter. Tuck avocado pieces among lettuce and drizzle lemon juice over; season with salt.
4. Spoon half of dressing over salad and top with chives; season with pepper. Serve with remaining dressing alongside.