Arugula, Fennel, and Avocado Salad

Ingredients

• 4 ounces arugula trimmed
• 1.8 cups avocado peeled sliced ( 1 small)
• 4 cups fennel bulb thinly sliced ( 2 small bulbs)
• 0.3 cup juice of lemon fresh
• 1 tablespoon olive oil extra-virgin
• 2 tablespoons parmigiano-reggiano cheese shaved
• 0.5 teaspoon salt 

Equipment

Directions

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.