Citrus and avocado salad with refreshing orange water

Ingredients for Citrus and avocado salad with orange water

• 1,125 g mixed citrus (such as oranges, blood oranges, and/or grapefruit)

• 120 g kumquats, thinly sliced, seeds removed (optional)

• 30 ml fresh lemon juice

• 10 ml orange-flower or rose water

• large pinch kosher salt

• 1 avocado, cut into large pieces

• 45 g salted or unsalted, roasted pistachios, finely crushed

• 45 g tarragon leaves

• extra-virgin olive oil, for drizzling

How to make Citrus and avocado salad with orange water

1. Using a paring knife, carefully remove the peel and white pith from the citrus, ensuring you do not remove too much flesh.  

2. Slice the citrus into 1.5 cm-thick rounds, then cut these into 4 cm pieces, as irregular shapes add a lovely visual appeal.  

3. Transfer the citrus pieces to a medium bowl and add the kumquats (if using), lemon juice, orange-flower water, and salt.  

4. Toss the mixture gently and let it sit for 5 minutes to allow the citrus to release some of its juices.  

5. Transfer the citrus to a large plate, leaving the juice behind in the bowl.  

6. Tuck the avocado slices in between and around the citrus pieces.  

7. Spoon the reserved citrus juice over the salad, then scatter the pistachios and tarragon on top, 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.