Citrus Brunch Salad

Citrus Brunch Salad




  • 12 leaves Boston lettuce
  • 1 (4 ounce) bag mixed baby greens
  • 2 red grapefruit, peeled, segmented
  • 2 avocados, peeled, pitted, sliced
  • 3 large shallots, sliced thinly
  • 3/4 cup Bluefin Bay Maple Dijon Vinaigrette
  • 6 tablespoons sliced green onion tops
  • 6 tablespoons Sunkist® Honey Roasted Almond Accents


  1. Place 2 leaves of Boston lettuce on each of six serving plates. Divide the mixed greens evenly over the lettuce leaves.
  2. Arrange the grapefruit segments and avocado slices over greens. Sprinkle the shallots over.
  3. Drizzle with vinaigrette and sprinkle with the green onion tops and almonds.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.