Citrus And Avocado Salad With Orange Water

• 2 1/2 pounds mixed citrus (such as oranges, blood oranges, and/or grapefruit)
• 1/2 cup kumquats, thinly sliced, seeds removed (optional)
• 2 tablespoons fresh lemon juice
• 2 teaspoons orange-flower or rose water
• Large pinch of kosher salt
• 1 avocado, cut into large pieces
• 3 tablespoons salted or unsalted, roasted pistachios, finely crushed
• 3 tablespoons tarragon leaves
• Extra-virgin olive oil (for drizzling)

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.
2. Transfer citrus, leaving juice behind, to a large plate. Tuck avocado in between and around citrus.
3. Spoon citrus juice over salad, scatter pistachios and tarragon over, and drizzle with oil.

mixed, kumquats, lemon juice, orangeflower, kosher salt, avocado, pistachios, tarragon, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/citrus-and-avocado-salad-with-orange-water (may not work)