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Avocado Citrus Crunch Salad with Oat Croutons and Buttermilk Drizzle

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  • 1 to 2 cups of torn butter lettuce
  • 1 avocado, sliced
  • 1 grapefruit, segmented
  • 1 naval orange, segmented
  • 1/4 red onion, thinly sliced

oat croutons

  • 1/2 cup rolled oats
  • 1 1/2 tablespoons sunflower seeds
  • 1 1/2 tablespoons sliced almonds
  • 3 garlic cloves, thinly sliced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons maple syrup
  • 1 1/2 tablespoons olive oil

black pepper buttermilk drizzle

  • 1/3 cup low-fat buttermilk
  • 1/2 lemon, juiced
  • 1 tablespoon plain greek yogurt
  • 1/2 tablespoon finely grated parmesan cheese
  • 1/4 teaspoons pepper
  • 1/8 teaspoon salt


  • Add the lettuce, avocado, grapefruit, orange and onion evenly on to two plates. Season with salt and pepper. Drizzle the buttermilk dressing over top and sprinkle with the oat croutons.

oat croutons

  • Preheat the oven to 350 degrees F.
  • In a bowl, combine the oats, seeds, almonds, garlic slices, salt and pepper. Mix well. Add the syrup and olive oil, tossing well to coat until everything is moistened. Spread the oats out on a nonstick baking sheet and bake for 15 to 20 minutes, tossing occasionally until golden and brown. Remove the sheet from and let the oats cool completely. Once cool, break into pieces and chunks. Sprinkle on salad.

black pepper buttermilk drizzle

  • Whisk all ingredients together in a large bowl until combined. Drizzle over salad.


[oat croutons slightly adapted from donna hay, oct/nov ’13 issue]

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