Arugula Fennel and Avocado Salad

• 6 cups trimmed arugula (about 4 ounces)
• 4 cups thinly sliced fennel bulbs (about 2 small bulbs)
• 1 34 cups sliced peeled avocados (about 1 small)
• 13 cup fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 12 teaspoon salt
• 2 tablespoons shaved parmigiano-reggiano cheese

1. Combine all ingredients except the cheese; toss gently to coat.
2. Divide the salad among 8 salad plates.
3. Sprinkle the cheese evenly among salads.

trimmed arugula, fennel bulbs, avocados, lemon juice, extra virgin olive oil, salt, cheese

Taken from www.food.com/recipe/arugula-fennel-and-avocado-salad-379456 (may not work)