Arugula Fennel and Avocado Salad

Cooking Light 2001

• Ready In: 10 mins
• Serves: 8

Ingredients

• 6  cups  trimmed arugula (about 4 ounces)
• 4  cups  thinly sliced fennel bulbs (about 2 small bulbs)
• 1 3⁄4 cups  sliced peeled avocados (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.