Arugula, Fennel, and Avocado Salad

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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