Total Time
15mins
Prep 15 mins
Cook 0 mins

From trade group Avocados from Mexico. This is SO very good if you're an avocado lover like me. Use the darker, bumpy skinned avocados.

Ingredients Nutrition

Directions

  1. Whisk oil with lemon juice, mustard, salt, pepper and sugar.
  2. On four salad plates, fan out avocado slices, dividing evenly; place a mound of arugula behind each avocado fan. Drizzle each with some of the vinaigrette; top with shaved Parmigiano-Reggiano and a sprinkling of onion and capers. Garnish with radish slices.