Citrus and Avocado Salad with Orange Water
A bright and refreshing salad featuring mixed citrus fruits and creamy avocado, enhanced with orange-flower water and topped with crunchy pistachios and fresh tarragon.
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.
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.
Transfer citrus, leaving juice behind, to a large plate. Tuck avocado in between and around citrus.
5 min
- 3.
Spoon citrus juice over salad, scatter pistachios and tarragon over, and drizzle with oil.
5 min