1: Cut the Avetino cheese into cubes.
2: Wash and dry the cherry tomatoes and cut them into pieces, draining off excess water.
3: Wash and dry the basil leaves.
4: Cut the avocado in half, remove the pit, scoop it out from the skin, and cut it into cubes.
5: In a bowl, add the songino lettuce, tomatoes, basil leaves, avocado cubes, and Avetino cubes.
6: In another bowl, combine 4 tablespoons of olive oil with the juice of lemon, salt, and pepper, and whisk to emulsify.
7: Dress the salad with the emulsion and mix well.
8: Serve the avocado and Avetino salad with toasted bread.
