Ingredients:

  • 2 Large Ruby Red Grapefruits, peeled and sliced into rounds
  • 2 Blood Oranges, peeled and sliced into rounds
  • 2 Cara Cara Oranges, peeled and sliced into rounds
  • 1 Large Fennel Bulb, shaved paper-thin
  • 1/4 cup Extra-virgin olive oil
  • 1 tbsp Fresh lemon juice
  • 1 tsp Honey
  • 1/2 tsp Dijon mustard
  • 1/4 tsp Flaky sea salt
  • 1/8 tsp Cracked black pepper
  • 1 Firm-ripe Avocado, pitted and sliced
  • 1/4 cup Toasted pistachios, roughly chopped
  • 0.25 cup fresh mint leaves, torn

Instructions:

  1. Using a sharp chef's knife, cut the top and bottom off the grapefruit and oranges. Stand them upright and carve away the peel and white pith following the curve of the fruit. Slice into 1/4-inch thick rounds.
  2. Shave the fennel bulb on a mandoline until it is translucent and crisp.
  3. In a small glass jar, combine the extra-virgin olive oil, lemon juice, honey, and mustard. Shake vigorously until the mixture is thick and emulsified.
  4. Lay the citrus rounds in an overlapping pattern on a chilled serving platter. Intersperse the fennel shavings and avocado slices.
  5. Top with chopped pistachios and torn mint leaves.
  6. Drizzle the emulsified dressing over the salad and finish with flaky sea salt and cracked black pepper.