Citrus Avocado Salad with Pistachios and Mint

Peel and segment the blood oranges, Cara Cara oranges, grapefruit, and tangelo.
Remove any seeds and cut the segments into bite-sized pieces.
Zest the Navel orange and juice it, along with the lemon and other citrus fruits.
Step 2: Prepare the Avocado
Cut the avocados in half, remove the pit, and scoop out the flesh.
Slice the avocado into thin wedges.
Step 3: Make the Dressing
In a small bowl, whisk together Dijon mustard, honey, champagne vinegar, olive oil, Navel orange juice, lemon juice, salt, black pepper, and flaky sea salt.
Whisk until the dressing is smooth and emulsified.
Step 4: Assemble the Salad
In a large bowl, combine the citrus segments, avocado slices, and finely chopped shallot.
Drizzle the dressing over the salad and gently toss to combine.
Step 5: Garnish and Serve
Sprinkle the roasted salted pistachios and fresh mint leaves over the salad.
Serve immediately and enjoy the refreshing, citrusy flavors with a crunchy texture!
Serving and Storage Tips