Arugula, Fennel, and Avocado Salad

Name: Arugula, Fennel, and Avocado Salad
Yield: 8 servings
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

2 Reviews

ADD YOUR REVIEW

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

How to Make It

Step 1

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

Step 2

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

Ratings & Reviews

PetiteGourmet's Review

2011-09-07T16:03:14-04:00 TmGinnis

Lovely, refreshing, and easy. And delicious! I agree, it definitely needs to be seasoned with pepper, freshly ground.

TmGinnis's Review

2011-07-09T15:48:21-04:00 PetiteGourmet

Really easy and delicious. Added a bit of fresh ground pepper.

Arugula, Fennel, and Avocado Salad

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Ratings & Reviews

PetiteGourmet's Review

TmGinnis's Review

Arugula, Fennel, and Avocado Salad

Ingredients

Nutritional Information

How to Make It

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