Cut the peels off of the blood oranges and grapefruit.
Cut the oranges and grapefruit into slices.
Cut the avocado in half. Remove the seed and cut into thin slices.
Cut the burrata into slices
For The Dressing
Add olive oil, vinegar, salt and pepper into a small mason jar.
Squeeze in about 1 tablespoon of fresh orange juice.
Close the lid on the jar and shake it up.
For The Assembly
Place the washed mixed greens into a bowl with the rest of the prepared ingredients including the chickpeas and summer ready tomatoes.
Pour the dressing on top and toss the salad.
If you're making this salad ahead of time make the dressing, prep the citrus and store separately, toss the garbanzo beans, lettuce and tomatoes together cover and store in the fridge. Before serving cut the avocado and burrata and assemble/dress the salad.
I used blood oranges for extra color but if you can't find them at your market use whatever orange you like!
The burrata will release liquid after it's cut so best practice is to cut it JUST before serving.