yield: (makes 10-12 servings)

Ingredients

• 4 (5- to 7-ounce) bags pre-washed arugula
• ¾ cup extra virgin olive oil
• Sea salt to taste
• ¼ cup balsamic vinegar
• Fresh cracked pepper to taste
• 2 containers teardrop tomatoes
• 3 avocados, cut into ¼-inch wedges
• Shaved Parmesan cheese

Directions

1. Mix arugula with oil and salt and then toss with balsamic vinegar and pepper.
2. Turn lettuce mixture into a large bowl.
3. Place tomatoes in center and fan avocado slices around them.
4. Sprinkle top with shaved Parmesan cheese.