Ingredients

2 blood oranges, peeled and sliced

2 cara cara oranges, peeled and sliced

1 tangelo, peeled and sliced

1 grapefruit, peeled and sliced

2 avocados, peeled, pitted, and thinly sliced

2 tablespoons roasted salted pistachios, coarsely chopped

Small handful fresh mint leaves

Flaky sea salt, for serving

Zest of 1/2 a navel orange

Juice of 1 navel orange

Juice of 1 lemon

1 tablespoon finely chopped shallot

1 tablespoon champagne vinegar

2 teaspoons honey

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

Pinch of black pepper

1/4 cup extra virgin olive oil

Instructions

Step 1: In a medium mixing bowl, combine the orange zest, orange juice, lemon juice, chopped shallot, champagne vinegar, honey, Dijon mustard, salt, and black pepper. Whisk these ingredients together until well blended.

Step 2: Slowly drizzle in the extra virgin olive oil while whisking constantly to create a smooth and emulsified vinaigrette. Adjust seasoning with additional salt and pepper if needed.

Step 3: Arrange the sliced blood oranges, cara cara oranges, tangelo, grapefruit, and avocado neatly on a large serving platter.

Step 4: Drizzle several tablespoons of the prepared vinaigrette over the arranged fruit and avocado. Sprinkle torn fresh mint leaves and chopped pistachios evenly across the top.

Step 5: Finish the salad with a few pinches of flaky sea salt and freshly cracked black pepper. Serve immediately for the best flavor and texture.

Tips & Variations

For a more vibrant presentation, use a mix of colorful citrus fruits like blood oranges and cara cara oranges as suggested, but you can also substitute with regular navel oranges or tangerines.

If you prefer a nut-free version, simply omit the pistachios or replace them with toasted sunflower seeds for crunch.

To add a bit of spice, sprinkle a dash of chili flakes on top just before serving.

The vinaigrette can be prepared in advance and stored in the refrigerator for up to 2 days; just whisk again before using.

Storage

This salad is best served fresh due to the delicate texture of the avocado and citrus. If you need to store leftovers, cover tightly and refrigerate for up to one day. Toss gently before serving, but note that avocado may darken, and the citrus might release extra juice. The vinaigrette can be kept separately in an airtight container in the fridge for up to 2 days and whisked again before use.

FAQs

Can I use other types of nuts instead of pistachios?

Yes, you can substitute pistachios with toasted almonds, walnuts, or pecans for a different flavor and texture.

How do I prevent the avocado from browning?

To slow down browning, keep avocado slices in contact with acidic ingredients like citrus juice or prepare the salad just before serving to maintain freshness.