Citrus and Avocado Salad with Orange Water

Name: Citrus and Avocado Salad with Orange Water
Yield: 4 servings
Ingredients: 1 2 1/2 pounds mixed citrus (such as oranges, blood oranges, and/or grapefruit); 1 1/2 cup kumquats, thinly sliced, seeds removed (optional); 1 2 tablespoons fresh lemon juice; 1 2 teaspoons orange-flower or rose water; 1 Large pinch of kosher salt; 1 1 avocado, cut into large pieces; 1 3 tablespoons salted or unsalted, roasted pistachios, finely crushed; 1 3 tablespoons tarragon leaves; 1 Extra-virgin olive oil (for drizzling)

From the kitchen of Carly

Bright citrus segments and creamy avocado get a floral lift from orange water, then finish with crushed pistachios and fresh tarragon. Simple enough for weeknight dinner, elegant enough to impress. The juice pooling at the bottom is pure gold.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 1/2 pounds mixed citrus (such as oranges, blood oranges, and/or grapefruit)
11/2 cup kumquats, thinly sliced, seeds removed (optional)
12 tablespoons fresh lemon juice
12 teaspoons orange-flower or rose water
1Large pinch of kosher salt
11 avocado, cut into large pieces
13 tablespoons salted or unsalted, roasted pistachios, finely crushed
13 tablespoons tarragon leaves
1Extra-virgin olive oil (for drizzling)

Instructions

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 (it looks cool and is less fussy if pieces aren’t too exact in shape and size). 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.