1
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Quarter lemon. Halve potatoes lengthwise. Halve, peel, and finely chop shallot until you have ¼ cup (½ cup for 4 servings). Halve orange; squeeze juice into a small bowl until you have 2 TBSP (4 TBSP for 4). Peel and dice remaining orange into ½-inch pieces. (TIP: Remove as much of the white pith as possible to reduce bitterness.) Halve, pit, and peel avocado; dice into ½-inch pieces. Squeeze juice from one lemon wedge over avocado and sprinkle with salt. (This will keep your avocado from turning brown!) Finely chop chives.