Arugula Fennel and Avocado Salad

Prep Time: 10 Minutes

Cook Time: 0 Minutes

Ready In: 10 Minutes

Servings: 8

Cooking Light 2001

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.