Citrus and Avocado Salad with Orange Water

Ingredients

• •2½ pounds mixed citrus
• •½ cup kumquats
• •2 tablespoons fresh lemon juice
• •2 teaspoons orange-flower or rose water
• •1 pinch kosher salt
• •1 whole avocado
• •3 tablespoons roasted pistachios
• •3 tablespoons tarragon leaves
• •2 tablespoons extra-virgin olive oil

Cooking Instructions

1. 1.

   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.

   15 min

2. 2.

   Transfer citrus, leaving juice behind, to a large plate. Tuck avocado in between and around citrus.

   5 min

3. 3.

   Spoon citrus juice over salad, scatter pistachios and tarragon over, and drizzle with oil.

   5 min