Citrus and Avocado Salad with Orange Water

bon appétit salad citrus orange fruit grapefruit kumquat tarragon avocado pistachio healthy quick and healthy vegetarian vegan wheat/gluten-free

Andy Baraghani

4 servings

Source

Ingredients

2 1/2 pounds mixed citrus (such as oranges, blood oranges, and/or grapefruit)

1/2 cup kumquats, thinly sliced, seeds removed (optional)

2 tablespoons fresh lemon juice

2 teaspoons orange-flower or rose water

Large pinch of kosher salt

1 avocado, cut into large pieces

3 tablespoons salted or unsalted, roasted pistachios, finely crushed

3 tablespoons tarragon leaves

Extra-virgin olive oil (for drizzling)

Method

Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much of the flesh. Slice citrus into 1/2"-thick rounds, then cut into 1 1/2" pieces (it looks cool and is less fussy if pieces aren’t too exact in shape and size). Transfer to a medium bowl and add kumquats, if using, lemon juice, orange-flower water, and salt. Toss and let sit 5 minutes so citrus can release some of their juices.

Transfer citrus, leaving juice behind, to a large plate. Tuck avocado in between and around citrus.

Spoon citrus juice over salad, scatter pistachios and tarragon over, and drizzle with oil.