3–4 citrus fruits (a variety of grapefruit, orange, clementines, etc.)
1 avocado, thinly sliced
1/3 cup chopped pistachios
2 cups watercress or arugula
2 TBSP high-quality olive oil
1 TBSP fresh lemon juice
Sea salt flakes, to taste
Freshly ground black pepper, to taste
Cut the citrus by slicing off the ends and around the edges to peel. Carefully slice the whole citrus into rounds (about 1/2 inch thick).
Assemble sliced citrus on a plate or serving tray with sliced avocado and watercress; top with pistachios.
Whisk together the olive oil and lemon juice. Drizzle over the salad and garnish with additional sea salt flakes and black pepper as desired (note: if you don’t want to top the salad with sea salt flakes/pepper, whisk a pinch to taste into the dressing).
Serving Size:1 salad (1/2 of the recipe as written)