6 C. trimmed arugula (about 4 oz.)
4 C. thinly sliced fennel bulb (about 2 small bulbs)
1 3/4 C. sliced peeled avocado (about 1 small)
1/3 C. fresh lemon juice
1 T. extra-virgin olive oil
1/2 tsp. salt
2 T. shaved Parmigiano-Reggiano cheese

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

Yield: 8 servings
Calories: 93
Fat: 7.4g
Fiber: 2.3g