Ingredients

• 2 medium Hass avocados
• 2 tablespoons lemon juice (from about 1/2 lemon)
• 1 fennel bulb, fronds and outer layer removed, cored and very thinly sliced
• 1/2 small red onion, thinly sliced
• 8 cups arugula, washed, dried, and any long or tough stems removed
• 1/2 cup fresh cilantro leaves
• 1/4 cup extra-virgin olive oil
• Coarse salt and freshly ground black pepper

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Instructions

1. Using a knife halve the avocado, remove the pit, then slice. Place the slices in a small bowl. Sprinkle with 1 tablespoon of the lemon juice and toss gently with a rubber spatula to coat. Add the fennel, the onions and the remaining 1 tablespoon of lemon juice and gently toss together.
2. Place the arugula leaves, cilantro, olive oil, salt and pepper in a large bowl. Add the avocados and fennel and toss together. Serve immediately.