Arugula Salad

[provisions]

1
bag
arugula
1
avocado
cut into cubes
4
ounces
Parmigiana-Reggiano
1/2
cup
olive oil
juice of 1 lemon
1
teaspoon
salt
1
teaspoon
coarse ground black pepper
[process]: 

 Place arugula and avocado in a large salad bowl. Using a vegetable peeler, slice off ribbons of cheese. Whisk oil, lemon juice, salt and pepper in a small bowl. Toss dressing with salad.

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