2 ea. Avocados From Mexico, halved, pitted, peeled, and thinly sliced lengthwise
2 oz. arugula, stems removed
1 c. Parmigiano-Reggiano, thin shavings (about 2 oz.)
1/4 c. red onion, finely chopped
1-1/4 t. capers
Thinly sliced radishes (optional) to serve
Prepare Vinaigrette: Whisk oil with lemon juice, mustard, salt, pepper, and sugar.
On four salad plates, fan out avocado slices, dividing evenly; place a mound of arugula behind each avocado fan.
Drizzle each with some the vinaigrette; top with shaved cheese and a sprinkling of onion and capers.
Garnish with radish slices, if desired.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
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Amount Per Serving 4
Calories 370 Calories from Fat 0
% Daily Value*
Total Fat 35g 45%
Saturated Fat 8g 41%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 10mg 3%
Sodium 240mg 11%
Total Carbohydrates 10g 4%
Dietary Fiber 7g 25%
Total Sugars 1g
Includes 0g Added Sugars 0%
Vitamin A 0mg
Vitamin C 0mg
Vitamin D 0mg
Calcium 276mg 20%
Iron 0.80mg 4%
Potassium 550mg 10%
* Percent Daily Values are based on a 2000 calorie diet.
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