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
Description
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