Place farro, shrimp, arugula, and cucumber in a large bowl.
Peel and cut your citrus. You can peel them into segments and cut them into bite-sized pieces, cut them into circles after removing the peels as I did in the photos, or cute into supremes. Add the citrus to the bowl.
Cut the avocado into bite-sized pieces and add to the bowl.
Make your vinaigrette. In a small bowl, whisk together lemon juice, olive oil, white balsamic, honey, minced shallot, and salt and pepper.
Drizzle the dressing over the salad, gently toss to combine, and top with chopped pistachios.
Enjoy!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/citrus-and-shrimp-salad/