Using a sharp knife, trim off the ends of a grapefruit and place it upright. Cut off the rind and pith carefully following the contour of the fruit, avoiding removing too much flesh. Slice lengthwise between the membranes to release individual grapefruit segments. Repeat this process with the second grapefruit.

Cut each avocado in half lengthwise and remove the pit. Using a large spoon, scoop out the flesh in one piece. Place the avocado halves cut side down on a cutting board and slice lengthwise into strips. Repeat for both avocados.

Spread the arugula evenly on a medium platter or shallow bowl. Arrange the grapefruit segments and avocado slices on top, alternating them to create an attractive pattern.

Drizzle olive oil over the salad and sprinkle with Maldon sea salt flakes for seasoning. Top with microgreens and scatter the roughly chopped pistachios on top for crunch.