Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
Ingredients
4 servings
Preparation
Step 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.
Step 2
Transfer citrus, leaving juice behind, to a large plate. Tuck avocado in between and around citrus.
Step 3
Spoon citrus juice over salad, scatter pistachios and tarragon over, and drizzle with oil.
How would you rate Citrus and Avocado Salad with Orange Water?
Leave a Review
Reviews (6)
Back to TopI didn't know what to expect from this salad but it was absolutely delicious. Fresh tarragon really made it amazing, don't leave this out! I used orange blossom water (grocery store Levant brand) and it was delicious.
aker321
Boston, MA
3/27/2021
Was lovely - in flavor and appearance. Used rose water, which was very nice. Also, plated on a bed of baby spinach.
jansan1
Orange County, CA.
4/8/2019
DELICIOUS, Beautiful and easy. A fantastic complement to many main courses. Colors are beautiful too. Next time I will add a pistchio oil to the citrus juice to make the vinagrette a bit more hearty. Served alongside a seafood stew and it was delicious.
leenieloo
Mundelein, IL
12/29/2018
Superb! One of the best salad I've had. Very easy to make. Skipped the kumquats and used orange water.
jsbjk
Winnetka, IL
12/18/2018
Love this salad made it with Turkish Kafta and Fennel Arugala Salad. I will be making it again this week with Poached salmon.
maloufvalerie
Montreal, QC
4/2/2018
Lovely and easy. The rose water is crucial. I added some jicama which added a lovely crunch and balanced well with the avocados.
andy_andersen
Hamilton Ontario
3/9/2018
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