Arugula, Fennel, and Avocado Salad

The spicy arugula is complemented by refreshing fennel and creamy avocado.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 93
Caloriesfromfat 72 %
Fat 7.4 g
Satfat 1.3 g
Monofat 4.5 g
Polyfat 0.8 g
Protein 2.9 g
Carbohydrate 6.1 g
Fiber 2.2 g
Cholesterol 1 mg
Iron 1.8 mg
Sodium 186 mg
Calcium 93 mg

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

Preparation

Combine all ingredients except the cheese; toss gently to coat.

Divide the salad among 8 salad plates. Sprinkle the cheese evenly among salads.

Note:

Giuliano Hazan,

March 2001