Citrus-Avocado Salad with Grapefruit Vinaigrette

1.2 c. canola oil

1 t. Dijon mustard

1/2 t. ground coriander

1/4 t. kosher salt

1/4 t. black pepper

1/2 c. plus 1 T. fresh grapefruit juice (from 1 large grapefruit), divided 

3 medium avocados, each cut into 8 wedges

2 medium grapefruits (white, pink, or Ruby Red), peeled, pith removed, and cut crosswise into 1/4" thick slices

1 medium-size orange (navel or Cara Cara), peeled, pith removed, and cut crosswise into 1/4" thick slices

2 medium blood oranges, peeled, pith removed, and cut crosswise into 1/4" thick slices

1/2 t. flaky sea salt

1/4 c. chopped lightly salted pistachios

Whisk together oil, mustard, coriander, salt, pepper, and 1/2 c. of the grapefruit juice in a medium bowl until emulsified. In a separate bowl, gently toss avocados and remaining 1 T. grapefruit juice until evenly coated. 

Arrange grapefruit, orange, and blood orange slices on a platter, overlapping slightly. Place avocado wedges on top of the citrus slices. Sprinkle with flaky sea salt, and drizzle with half of the dressing. Top with chopped pistachios. Serve with remaining dressing.

Serves 4.

Adapted from Southern Living magazine, May 2022, p. 93.