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Arugula, Fennel, and Avocado Salad

Yield 8 servings
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

Nutrition 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

How to Make It

  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.