Arugula, Avocado and Fennel Salad

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2 medium Hass avocados

2 tablespoons lemon juice (from about 1/2 lemon)

1 fennel bulb, fronds and outer layer removed, cored and very thinly sliced

1/2 small red onion, thinly sliced

8 cups arugula, washed, dried, and any long or tough stems removed

1/2 cup fresh cilantro leaves

1/4 cup extra-virgin olive oil

Coarse salt and freshly ground black pepper