Citrus, Avocado and Pistachio Salad

Name: Citrus, Avocado and Pistachio Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 8 assorted citrus fruits, such as Cara Cara oranges, blood oranges, navel oranges and pink grapefruit; 3 avocados, pitted, peeled and sliced; 1/4 cup (1 oz./30 g) shelled pistachios, toasted and coarsely chopped; Best-quality extra-virgin olive oil for drizzling; Flaky sea salt and freshly ground pepper; Assorted fresh herbs leaves, edible flowers or microgreens for garnish (optional)

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Prep Time: 15 minutes

Total: 15 minutes

Servings: 6

Ingredients

Remove All · Remove Spices · Remove Staples

8 assorted citrus fruits, such as Cara Cara oranges, blood oranges, navel oranges and pink grapefruit3 avocados, pitted, peeled and sliced1/4 cup (1 oz./30 g) shelled pistachios, toasted and coarsely choppedBest-quality extra-virgin olive oil for drizzlingFlaky sea salt and freshly ground pepperAssorted fresh herbs leaves, edible flowers or microgreens for garnish (optional)

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Instructions

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Step 1

Working with 1 citrus fruit at a time, cut off about 1/2 inch (12 mm) from both the top and bottom to expose the flesh. Place the fruit, cut side down, on a cutting board. Using a sharp knife, remove the peel, following the contour of the fruit and removing just enough pith to expose the flesh on all sides. Cut the fruit crosswise into 1/4-inch (6-mm) slices.

Step 2

Arrange the citrus slices on a serving platter, then arrange the avocado slices on top. Sprinkle with the pistachios and drizzle generously with olive oil. Season to taste with salt and pepper. Garnish with herbs, flowers or microgreens, if desired. Serve immediately. Serves 6.

Step 3

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