Arugula, Fennel, and Avocado Salad

2 Reviews
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Yield
8 servings
Giuliano Hazan
March 2001
RECIPE BY Cooking Light

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

Nutritional Information

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

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.

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