Citrus and Avocado Salad with Orange Water
Citrus and Avocado Salad with Orange Water is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much of the flesh.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionUsing 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.
Transfer citrus, leaving juice behind, to a large plate.
Tuck avocado in between and around citrus.
Spoon citrus juice over salad, scatter pistachios and tarragon over, and drizzle with oil.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
