This unusual salad features a tangy combination of textures, colors, and flavors that will make it a family favorite.

• Preheat oven to 275°F. Slice tortillas into very thin strips, about ¼ inch wide and arrange in single layer on cookie sheet. Bake until golden brown, about 15 minutes, turning with spatula halfway through cooking time. Toss with chili powder and salt while still warm. Remove to cool on wire rack.

• Grate 2 teaspoons orange zest and set aside. Remove peel from oranges and grapefruits, and cut fruit into wedges between the sections. Squeeze the membrane to retrieve 3 tablespoons juice; reserve. Place fruit in serving bowl.

• In a small bowl, combine reserved juice, honey, raspberry vinegar, olive oil, and orange zest and whisk to blend. Drizzle over fruit.

• Top with avocado, tortilla strips, and mint and serve immediately.

Making Salad Ahead of Time

Most fruit and vegetable salads can be made ahead of time. Omit any vegetables that may wilt and fruits that will turn brown. Add them just before serving time. Do not make salads using lettuce or spinach ahead of time because the dressing will wilt the greens.