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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.
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.
Williams Sonoma Test Kitchen