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 ¾ cups sliced peeled avocado (about 1 small); ⅓ cup fresh lemon juice; 1 tablespoon extra-virgin olive oil; ½ teaspoon salt; 2 tablespoons shaved Parmigiano-Reggiano cheese

2 Ratings
2 Reviews

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

By Giuliano Hazan

Recipe by Cooking Light March 2001

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Recipe Summary

Yield:

8 servings

Nutrition Info

Ingredients

6 cups trimmed arugula (about 4 ounces)
4 cups thinly sliced fennel bulb (about 2 small bulbs)
1 ¾ cups sliced peeled avocado (about 1 small)
⅓ cup fresh lemon juice
1 tablespoon extra-virgin olive oil
½ teaspoon salt
2 tablespoons shaved Parmigiano-Reggiano cheese

Directions

Step 1
Combine all ingredients except the cheese; toss gently to coat.

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Step 2
Divide the salad among 8 salad plates. Sprinkle the cheese evenly among salads.

Nutrition Facts

Per Serving:

93 calories; calories from fat 72%; fat 7.4g; saturated fat 1.3g; mono fat 4.5g; poly fat 0.8g; protein 2.9g; carbohydrates 6.1g; fiber 2.2g; cholesterol 1mg; iron 1.8mg; sodium 186mg; calcium 93mg.

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Arugula, Fennel, and Avocado Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Arugula, Fennel, and Avocado Salad

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Arugula, Fennel, and Avocado Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Arugula, Fennel, and Avocado Salad