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Roasted Citrus and Avocado Salad

['1 blood or Valencia orange, sliced 1/8" thick, seeds removed', '1 Meyer or regular lemon, sliced 1/8" thick, seeds removed', '4 tablespoons olive oil, divided', 'Kosher salt, freshly ground pepper', '1/4 small red onion, thinly sliced', '2 tablespoons fresh Meyer or regular lemon juice', '1 bunch watercress or arugula, thick stems trimmed', '1/2 cup fresh mint leaves', '1 avocado', 'cut into wedges']

Preheat oven to 425°. Toss orange and lemon slices with 1 tablespoon oil on a rimmed baking sheet; season with salt and pepper. Roast citrus, tossing occasionally, until lightly charred in spots and starting to caramelize, 10-15 minutes. This makes the citrus flavor more complex. Let cool.
Meanwhile, combine onion and lemon juice in a large bowl; season with salt and pepper and let sit 5 minutes (onion will soften a bit and get slightly sweeter and less harsh).
Add roasted citrus to bowl with onion along with arugula and mint. Drizzle remaining 3 tablespoons oil over; season with salt and pepper and toss everything to combine and coat.
Add avocado and very gently toss until lightly dressed (you don't want to crush the avocado).

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