3 large ruby red grapefruits or 5 oranges
1/4 cups macadamia nut oil (or cold-pressed nut oil or high-quality extra-virgin olive oil)
1 tablespoon lime juice
1/8 teaspoon coarse salt
2 avocados ripe avocados, peeled, pitted, and sliced
1 large or two small fennel bulb, thinly sliced
1 small handful fresh mint leaves, julienned
1 dash black pepper to taste
1 teaspoon cracked coriander seeds (optional)
1/4 cup fennel fronds for garnish
1. To section the grapefruits or oranges, cut the peel from top and bottom and stand upright on a cutting board. Cut down from top to bottom along the peel to remove it and expose the flesh. Cut along each side of the membranes to separate the segments, and place the segments in a large bowl, along with any juice that you can squeeze out of what remains (sometimes it helps to carefully cut the citrus over a bowl). Set aside a few tablespoons of the juice to mix with the oil.
2. In a small bowl, whisk the oil with the lime juice, a few tablespoons of the grapefruit juice, and a generous pinch of sea salt. Place the sliced avocado in a bowl and pour some of the dressing over it, tossing very gently to coat.
3. Add the fennel, the remaining dressing, and the mint to the grapefruit and toss well. Gently combine the avocado with the grapefruit and the fennel and divide among serving plates. Season with salt and pepper to taste, sprinkle with cracked coriander, if using, and garnish with fennel fronds.