In a food processor, combine segments of 2 oranges, grapefruit segments, pistachios, shallot, lemon juice, white wine vinegar, and ¼ cup mint leaves in a food processor; season with salt and pepper.Pulse a few times until mixture is pureed. With food processor running, add olive oil in a slow, steady stream.
In a large bowl, toss arugula with the dressing and the remaining mint. Add avocado wedges and the remaining orange segments and very gently toss until lightly dressed.
Recipe by Allons-Eat! at https://www.allonseat.com/citrus-salad-with-avocado-pistachio-and-mint/