4 tbsp fresh lemon juice 4-5 tbsp extra-virgin olive oil pinch unrefined sea salt fresh ground pepper 5 oz. arugula (or more) 1 fresh fennel bulb, trimmed, halved, sliced paper-thin 1 large avocado, diced or sliced
Whisk lemon juice, salt and pepper to blend in the bottom of your salad bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Fold arugula, fennel shavings and sliced avocado into the bowl with your dressing and continue to toss until the leaves are coated.
Arugula contains many essential vitamins and minerals along with important phyto-chemicals making it a superior source of antioxidants. Avocados contain monounsaturated fats that help lower LDL cholesterol and are also rich in potassium, fiber, folate and vitamin A. Fennel bulbs are a great source of vitamin C & reduce inflammation and help prevent cancer.