Salmon and Beet Salad

6 oz. cooked or canned salmon, flaked;

3 cups lettuce;

1/4 avocado, diced;

1/2 grapefruit or 1 large orange, roughly chopped;

1/4 small red onion, thinly sliced;

1/2 cup cooked beets, diced;

10 pistachio nuts, shelled and chopped;

1 tbsp. extra-virgin olive oil;

2 tbsp. fresh orange juice;

2 tsp. white wine vinegar;

1/2 tsp. orange zest;

1/2 tsp. Dijon or homemade mustard;

½ or ¼ tsp. chili powder;

Sea salt and freshly ground black pepper to taste;