Lunch | Salads


March 18, 2018


  • 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)


  • 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 . 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.

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