- 3 large oranges, such as Cara Cara or navel
- 2 pomelos (see Note) or grapefruits
- 1/2 teaspoon finely grated lime zest
- 3 tablespoons fresh lime juice
- 1 teaspoon ground coriander
- 1 teaspoon agave syrup or nectar
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt
- 1 head of escarole—dark outer leaves discarded, inner leaves torn into bite-size pieces
- 1 English cucumber—halved lengthwise, seeded and cut crosswise 1/4 inch thick
- 2 cups cilantro leaves
- 2 Hass avocados—peeled, pitted and cut into 3/4-inch pieces
- 2 Fresno chiles, very thinly sliced crosswise
- Using a sharp knife, carefully peel the oranges and pomelos, removing all of the bitter white pith. Slice the oranges crosswise into 1/4-inch rounds and arrange them on a large platter. Working over a small bowl, cut in between the membranes of the pomelos to release the sections; transfer to the platter.
- In a large bowl, whisk the lime zest and juice with the coriander and agave syrup. Gradually whisk in the olive oil and season with salt. Add the escarole, cucumber, cilantro and half of the avocados and chiles and toss well. Season with salt. Mound the salad on the citrus and scatter the remaining avocado and chile slices on top. Serve right away.
Pomelos are large, thick-rinded yellow or green citrus fruits originally from Asia. They taste similar to grapefruit but are less juicy.