Chill the salmon and prepare your mise en place. Keep the smoked salmon refrigerated until assembly so it holds shape when plated. Chop the dill, measure the olive oil and set out bowls for grapefruit segments and avocado—organization keeps the delicate ingredients from over-handling.

Supreme the grapefruit (recommended) or peel the clementines. Using a sharp paring knife, cut the top and bottom off the grapefruit, then slice away the peel and pith following the curve. Working over a bowl to catch juice, cut between the membranes and remove the ruby segments. Why: supreming gives clean, membrane-free pieces that deliver pure citrus flavor and the collected juice is a bright acid to dress the avocado and greens (it also prevents avocado browning). If using clementines, peel and separate segments, removing pith.

Dress the arugula lightly. In a small bowl whisk the grapefruit juice you collected (about 1–2 tbsp), the 1 tbsp olive oil and a pinch of salt and freshly ground black pepper. Toss the arugula briefly in this dressing—just enough to coat. Why: a light citrus-oil dressing wakes up peppery arugula without wilting it; using the grapefruit juice ties the citrus flavor through the whole plate.

Prepare the avocados. Halve and pit the avocados, then slice each half into 6–8 even slices while still in the skin. Score the flesh gently and scoop out with a spoon to keep slices intact. Immediately toss the avocado slices in the remaining grapefruit juice (1–2 tsp) to slow oxidation and add brightness. Why: slicing in the skin helps maintain neat slices; tossing with acid prevents browning and layers citrus flavor.

Arrange the base. Divide the dressed arugula between two plates, creating a small bed or nest in the center of each plate. This elevates the main ingredients so they stay vibrant and lets any dressing pool underneath rather than on top of the salmon.

Build the plate with avocado and salmon. Fan the avocado slices on one side of the arugula bed (slightly overlapping). Gently fold or roll 50 g of smoked salmon into rose-like rosettes and place them beside the avocado (repeat for second plate). Why: fanning avocado shows off its color and texture; rolling the salmon creates height and a restaurant-style presentation while keeping portions tidy.

Scatter grapefruit segments and dill, then finish with seasoning. Tuck 3–4 grapefruit supremes around each plate, sprinkle the chopped dill over salmon and avocado, and finish with a few good twists of cracked black pepper and a light scattering of flaky salt. Why: citrus pieces provide juicy bursts and color contrast; dill is a classic pairing with salmon and brightens the overall aroma.

Final drizzle and serve immediately. Drizzle a scant extra ½ tsp olive oil over each plate if desired for sheen and richness. Serve straight away so avocado stays fresh and arugula remains crisp. Why: a final oil sheen adds mouthfeel and helps flavors meld at the first bite—don't wait, as the salad is best eaten right away.