Arugula, Fennel, and Avocado Salad

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

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 93
  • Calories from fat: 72%
  • Fat: 7.4g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 2.9g
  • Carbohydrate: 6.1g
  • Fiber: 2.2g
  • Cholesterol: 1mg
  • Iron: 1.8mg
  • Sodium: 186mg
  • Calcium: 93mg


  • 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


  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.
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