White Bean, Citrus, and Avocado Salad with Herbs

1. Prepare the Dressing

Begin by preparing the dressing in a large bowl. Whisk together 2 teaspoons of fresh lemon juice, a pinch of crushed red pepper flakes, a generous pinch of kosher salt, a few grinds of black pepper, and 2 tablespoons of extra-virgin olive oil. The dressing should be well combined and smooth, giving a balanced taste of citrus and spice.

2. Toss Beans and Onions with Dressing

Next, toss the drained and rinsed cannellini beans and thinly sliced red onion with the dressing. Let them sit while you prepare the citrus, allowing the beans to absorb the flavors of the lemon juice and olive oil, which will enhance their taste.

3. Supreme the Citrus

Now, it's time to supreme the citrus fruits. Using a sharp paring knife on a cutting board, carefully cut away the peel and pith from the oranges and grapefruit. Then, segment the fruits by slicing between the membranes to release the clean, juicy segments. This technique ensures you get the pure, sweet-tart flavor of the citrus without any bitterness from the pith.

4. Add Herbs and Capers

Add the torn parsley, mint, or cilantro leaves and the coarsely chopped capers to the bean mixture. Gently toss everything together to distribute the fresh herbs and briny capers evenly, adding another layer of flavor and texture to the salad.

5. Prepare Avocado Slices

Prepare the avocado slices by arranging them on a serving platter. Sprinkle the slices with a little kosher salt and drizzle with a touch of olive oil and lemon juice to keep them from browning and to enhance their creamy, rich taste.

6. Assemble the Salad

Finally, assemble the salad by spooning the bean and citrus mixture over the avocado slices on the platter. Finish with a sprinkle of flaky sea salt and a drizzle of olive oil. Serve immediately, allowing the vibrant colors and fresh flavors to shine.