Citrus, Avocado and Escarole Salad

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.