Start by toasting the almonds. I buy raw slivered almonds. Line baking sheet with parchment paper. Place almonds in a single layer and toast in 350ºF oven for 3-4 minutes. Keep a close eye on them, as you don't want them to burn! Nuts can burn easily and then they taste bitter and are unusable.
Next mix up your dressing. In a small jar add olive oil, sugar, vinegar, red onion, poppy seed, dry mustard, and salt. Seal with lid and shake until well combined.
Section the grapefruit and oranges.
Wash greens and remove water using a salad spinner. Tear into bite-sized pieces.
Chop the avocado into chunks and toss into the salad right before serving.
Toss all the ingredients together with poppy seed dressing. Sprinkle with toasted almonds.