Arugula, Fennel, And Avocado Salad

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6 cups trimmed arugula (about 4 ounces)

4 cups thinly sliced fennel bulb (about 2 small bulbs)

1 3/4 cups sliced peeled avocado (about 1 small)

1/3 cup fresh lemon juice

1 tablespoon extra-virgin olive oil

1/2 teaspoon salt

2 tablespoons shaved Parmigiano-Reggiano cheese

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