Name: Citrus and Avocado Salad
Yield: 4 servings
Ingredients: 2½ pounds mixed citrus (such as oranges, blood oranges, and/or grapefruit); ½ 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)

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Alex Lau

Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.

Citrus and Avocado Salad With Orange Water

Recipe notes