Arugula, Fennel, and Avocado Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The spicy arugula is complemented by refreshing fennel and creamy avocado. Ingredients:
6 cups trimmed arugula (about 4 ounces) |
4 cups thinly sliced fennel bulb (about 2 small bulbs) |
1 3/4 cups sliced peeled avocado (about 1 small) |
1/3 cup fresh lemon juice |
1 tablespoon extra-virgin olive oil |
1/2 teaspoon salt |
2 tablespoons shaved parmigiano-reggiano cheese |
Directions:
1. Combine all ingredients except the cheese; toss gently to coat.
2. Divide the salad among 8 salad plates. Sprinkle the cheese evenly among salads.
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