Prepare the Citrus: Cut off the tops and bottoms of the blood orange, ruby red grapefruit, and orange to create a stable base. Peel them thoroughly, removing the white pith, then slice them into rounds about half an inch thick, arranging them neatly on a platter for a colorful presentation.

Lay the Base: Take a large serving platter or salad bowl and gently toss the frisée lettuce into it. Allow the frisée to form a fluffy bed in the center of the platter.

Assemble the Ingredients: Evenly distribute the sliced citrus and small pieces of fennel bulb over the arranged frisée lettuce. Use your hands or tongs to gently toss the ingredients.

Dress the Salad: Take your citrus vinaigrette and drizzle it generously over the assembled salad, evenly coating the ingredients.

Add Creaminess and Crunch: Slice the avocado, remove the pit, and scoop out into cubes. Scatter the avocado pieces atop the salad, followed by a sprinkle of the chopped pistachios.

Serve Immediately: Once everything is assembled, serve the salad immediately to keep the frisée crisp and the avocado fresh.