Everyday Food editor Sarah Carey shows you how to make a simple orange and grapefruit salad that uses the leftover juice in the dressing. Add chicken for a heartier meal.
Working over a medium bowl, cut out grapefruit and orange segments, then squeeze juice from membranes.
Place arugula on a platter and top with avocados, radishes, and citrus segments with juices. Drizzle with oil, top with scallions, and season with salt and pepper.