Apple-Citrus Salad with Avocado & Bacon

A Kendall Oberto Recipe

Apple-Citrus Salad with Avocado and Bacon

A lovely citrus rich salad from our friends at Williams Sonoma. For a little guidance on how to supreme the oranges and grapefruit, search many sites or go to This is a good salad for rich protein dishes.


  • 2 tbsp dijon mustard
  • 1/4 cup cider vinegar
  • 2/3 cup olive oil
  • 3 heads Bibb lettuce, minced well & torn into 2 inch pieces
  • 2 Granny Smith apples, cored & cut into 1/2 inch dice
  • 2 ruby red grapefruits, peeled & sectioned
  • 2 oranges, peeled & sectioned
  • 1 bunch green onions, green portion only, chopped
  • salt
  • pepper
  • 3 ripe avocados
  • 6 slices fried crispy bacon & chopped into 1/2 inch pieces


  • In a small bowl, whisk together the mustard and vinegar. Add the olive oil in a slow, steady stream and whisk until smooth and blended.
    In a large bowl, combine the lettuce, apples, grapefruits, oranges, green onions, salt, pepper and half of the vinaigrette and toss to mix.
    To slice the avocados, using a chef's knife, cut into an avocado lengthwise until you hit the pit in the center. Carefully cut around the fruit through the skin and the pulp, without cutting through the pit. Holding the avocado in both hands, twist the halves in opposite directions to separate them. Using a large tablespoon, scoop out the pit and then scoop the pulp out of the skin. Slice the avocado as desired. Repeat with the remaining avocados.
    Divide the salad among chilled salad plates. Garnish with the avocado slices and bacon. Drizzle a little of the remaining vinaigrette over each salad and serve immediately.


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