First, wash and cut your citrus. I did this with 5 knife cuts on the cara cara oranges and 6 on the limes. Then, slice thinly.
You could use so many different types of citrus – grapefruit, lemons, blood oranges, naval oranges, clementines – so many possibilities. The one thing you definitely want is either a lemon or a lime. You want that brightness.
Arrange the citrus nicely on the plate. Then, add in the berries.
If you don’t have blueberries, you can use any berry, just as long as they are cut small enough to allow the citrus to shine. Think raspberries, cherries, or blackberries – they’ll all work.
Once the plate is nicely arranged, top with the salt, fresh herbs, and agave. In this case I used cilantro. Yet you could use basil, mint, or any other fresh herb you have access to. If in doubt, you could even add some freshly cracked pink pepper corns to add some heat and depth of flavour.