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Ingredients
  • ¼ cup plus 2 tablespoons freshly squeezed lemon juice,
  • divided (2 lemons)
  • 2 firm, ripe Hass avocados
  • 2 pints cherry or grape tomatoes, halved through the stem
  • ½ cup medium-diced red onion
  • Good olive oil
  • Kosher salt and freshly ground black pepper
  • 3 ounces baby arugula
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