Blood oranges are layered with cara cara oranges and navel oranges over mixed greens in this vibrant and healthy winter citrus salad.
For the vinaigrette: Zest both the lemon and the orange and then cut off the rinds from each. Cut each into sections, removing all the seeds. Add the lemon pieces, orange pieces, zests, shallot, salt, pepper, and honey to the blender. Pulse and blend until the fruit is smooth and liquid. Then, with the blender running, slowly add the olive oil in a steady stream. The dressing will be thick. Taste and adjust the seasonings as needed. You will have about 2 cups of dressing.
For the salad: Cut the rinds off of all the citrus - blood oranges, cara cara, and navel orange. Then slice the oranges through their sections into wheels. Halve the avocados and slice them the long way, then sprinkle them with a little kosher salt.
Fill the salad bowl with the mixed greens, then layer on the oranges, avocados, sweet onion, and almonds. Drizzle the salad with about 1/2 - 2/3 cup of the dressing and serve. Store the remaining dressing in the refrigerator for up to 3 days.