For the salad:

• 1 large grapefruit, supremed
  
• 1 large navel orange, supremed
  
• 3/4 cup chopped celery (about 2 stalks)
  
• 1 1/4 cups finely diced Haas avocado (about 1 avocado)
  
• 1 1/2 cups seeded and chopped cucumber (about 1 large cucumber)
  
• 1/4 cup coarsely chopped fresh basil
  
• 1 fresh jalapeño pepper, seeded and minced
  
  

For the dressing:

• 2/3 cup buttermilk
  
• 2 tablespoons lime juice
  
• 1 tablespoon extra-virgin olive oil
  
• 1 garlic clove, mashed to a puree
  
• 1 tablespoon plus 1 teaspoon finely chopped fresh tarragon
  
• 2 tablespoons unsweetened shredded coconut (if unsweetened is unavailable, use 1 tablespoon plus 1 teaspoon sweetened shredded coconut)
  
• 1 teaspoon kosher salt
  
• 1/2 teaspoon freshly ground black pepper
  
  

1. In a large bowl, combine all the salad ingredients.
   
2. In a medium bowl, whisk the buttermilk, lime juice, and olive oil until blended. Whisk in the garlic puree, tarragon, coconut, salt, and pepper. Pour the dressing over the salad and toss.
   
3. If you wish, cover with plastic wrap and refrigerate for up to 1 hour to cool the salad and allow the flavors to meld. Toss again before serving, and serve with a slotted spoon.