Wash your spinach and dill, pat dry with a towel or spin in a salad spinner to remove excess water. Finely chop your dill and add them both to a large mixing bowl.
3 cups baby spinach, 3 sprigs dill or fennel
Wash and peel all your oranges and mandarins, dice the oranges and cut the mandarins in half lengthwise.
4 large mandarins, 2 small orange, navel or blood
Peel and cut your avocado into chunks and squeeze on some lemon juice to prevent browning add to your bowl.
1 medium avocado
Add all the vinaigrette ingredients in a glass jar and shake until emulsified.
¼ cup avocado oil, 2 tablespoons mandarin juice, fresh, 1 tablespoon white wine vinegar, ½ teaspoon star anise, ground*, Sea salt and freshly ground black pepper to taste
Season your salad, pour the dressing over the top and toss to combine. Taste and adjust seasonings.
Arrange in a salad bowl, scatter the pistachios on top to garnish then serve immediately.
⅓ cup pistachio kernels