Citrus and Avocado Salad with Orange Water

Ingredients for Citrus and Avocado Salad with Orange Water

• 1.1kg mixed citrus (such as oranges, blood oranges, and/or grapefruit)

• 70g 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

• 45ml 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 (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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.