Place scallions, garlic, greens and herbs, avocado, vinegar, and lemon juice in a blender and blend until smooth. Transfer to a stainless steel bowl and stir in remaining ingredients. If the dressing is too thick, add a touch more buttermilk.

Heat skillet over medium heat, add enough olive oil to coat the bottom, add torn bread, and continue to cook until lightly brown. Remove to paper towels.

Pull lettuce leaves apart and use a salad spinner or strainer to wash, drain, and dry the leaves.

Slice peas, radishes, cucumbers, and scallions. Mix prepared vegetables in a large bowl.

To serve, drizzle dressing over vegetables and toss, then arrange on chilled salad plates. Slice avocado and place around the salad.