Citrus Avocado Salad with Pistachios and Mint

Ingredients

For the salad

• 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, pittled, and thinly sliced
• 2 tablespoons roasted salted pistachios, coarsely chopped
• small handful fresh mint leaves
• flaky sea salt, for serving

For the vinaigrette

• 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

  Begin by making the vinaigrette. In a medium mixing bowl, combine the orange zest, orange juice, lemon juice, shallot, champagne vinegar, honey, dijon mustard, salt, and pepper. Whisk to combine. Slowly stream in the olive oil and whisk until smooth and combined. Season to taste with additional salt and pepper if desired.

  Arrange the sliced citrus and avocado on a large plate or serving platter. Drizzle with several tablespoons of the vinaigrette (you will have some leftover). Sprinkle with torn mint leaves, and finish with chopped pistachios. Sprinkle with a couple pinches of flaky sea salt and a few turns of freshly cracked black pepper. 

Serve immediately.