Prepare Oranges: Slice off the tops and bottoms of the oranges to create a stable base. Stand the orange upright and carefully remove the skin using a sharp knife, ensuring you remove all the white pith. Cut between the membranes to release the segments, collecting the juicy flesh in a bowl.

Prep Hearts: Open the can of hearts of palm and drain thoroughly. Gently pat them dry with a paper towel. Slice the hearts into ½-inch rounds.

Combine Base Ingredients: In a large mixing bowl, combine the arugula, sliced cucumber, radishes, shallots, and the prepared hearts of palm. Toss everything together gently.

Dress Salad: Drizzle a generous amount of lemon vinaigrette over the mixed ingredients. Toss gently to coat the ingredients evenly.

Add Avocado: Carefully slice the ripe avocado and distribute evenly over the dressed salad.

Finish with Cheese: Grate the parmesan cheese over the top of the salad. Add an extra drizzle of lemon vinaigrette if desired.

Serve: Divide the salad into serving plates and garnish with additional orange segments or radish slices.