Ingredients For the dressing: 1/4 cup olive oil 2 tablespoons fresh orange juice 2 tablespoons fresh lemon juice 1 tablespoon champagne vinegar or white balsamic vinegar 1 tablespoon honey (use pure maple syrup for vegan) 1/2 teaspoon Dijon mustard Sea salt and black pepper, to taste For the salad: 2 blood oranges 2 cara cara or navel oranges 1 pink grapefruit 4 cups arugula 2 avocados, pitted, peeled, and sliced 1/3 cup pistachios, roughly chopped 1/4 cup pomegranate arils Chopped fresh mint leaves, for garnish Instructions In a small bowl or jar, whisk together the olive oil, orange juice, lemon juice, vinegar, honey, Dijon mustard, salt and pepper
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Drain off the fat, then add the taco seasoning and the water
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