Ingredients:

  • 1 large Navel Orange (supremes only)
  • 2 medium Blood Oranges (supremes only)
  • 1 medium Pink Grapefruit (supremes only)
  • 1 small Fennel Bulb, trimmed and very thinly sliced
  • 1 large Avocado, ripe and sliced or cubed
  • 1/4 small Red Onion, very thinly sliced (optional)
  • 2 tbsp Fresh Mint Leaves, roughly chopped or torn
  • 3 tbsp Shelled Pistachios, roughly chopped
  • Flaky Sea Salt (e.g., Maldon), to taste
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tbsp White Wine Vinegar
  • 1 tbsp Honey (or Maple Syrup)
  • 1 tsp Fresh Ginger, finely grated
  • 2 tbsp Reserve Citrus Juice (squeezed from membranes)
  • 1/4 tsp Kosher Salt
  • 1/8 tsp Freshly Ground Black Pepper

Instructions:

  1. Prepare the Vinaigrette: In a small bowl or jar, whisk together the olive oil, white wine vinegar, honey, grated ginger, salt, and pepper. Set aside.
  2. Prepare the Fennel and Avocado: Trim the fennel bulb and use a sharp knife or mandolin to slice the fennel paper-thin. Place slices in a large bowl. Halve the avocado, remove the stone, peel, and slice into half-inch thick pieces or dice into cubes.
  3. Supreme the Citrus: Carefully slice the top and bottom off the citrus fruit. Following the curve, slice downwards to remove all the white pith and peel. Hold the fruit over a bowl to catch the juice. Slice along the membrane of each segment toward the center to release the individual citrus segment ('supreme'). Repeat for all citrus. Squeeze the remaining membranes into the bowl to extract 2 tablespoons of juice, then whisk this reserved juice into the prepared vinaigrette.
  4. Assemble and Serve: Arrange the thinly sliced fennel and red onion (if using) across a large, shallow platter. Gently scatter the citrus supremes and avocado slices/cubes over the base. Drizzle 3/4 of the vinaigrette evenly over the salad components. Garnish with the chopped pistachios and fresh mint leaves. Finish with a generous pinch of flaky sea salt. Serve immediately.