Ingredients

• 2 1/2 pounds mixed citrus (such as oranges, blood oranges, and/or grapefruit)
• 1/2 cup 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
• 3 tablespoons tarragon leaves
• Extra-virgin olive oil (for drizzling)

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.
2. Transfer citrus, leaving juice behind, to a large plate. Tuck avocado in between and around citrus.
3. Spoon citrus juice over salad, scatter pistachios and tarragon over, and drizzle with oil.