Seasonal salad

I love this time of year. Some winter foods are still around and yet some Spring produce is becoming available.
This salad is inspired by what produce is beautiful in Melbourne at the moment.

Baby cos, blood orange, avocado and pistachio salad
I was in a rush when I made this salad to accompany a bowl of meaty spaghetti, so I just built it into the bowl.
~Torn baby cos leaves, then
~1/4 avocado, chopped
~1/2 blood orange, flesh cut from the skin and pith and a
~sprinkling of chopped pistachios (I brought them out of the shell, very dangerous for quick grazing, so they don't last long!)

I dressed this salad in my usual cheeky way, a spray of extra virgin olive oil (you can get EVOO sprays in the oil section of the supermarket) and then a spray of sherry vinegar (I think mine was from Essential Ingredient, but it has lasted so long I can't remember) and then some salt and pepper.
I know its VERY cheating but I find the salad dressing sorts itself out and seeps through the leaves as you eat.
Apart from a celebration of all the seasonally good things this salad offers some beautiful contrasts of flavours and textures and is particularly pretty in the colour palate it offers.
Arrrhhhh, ...Spring!
Jack