How to make it
In a small bowl, add in the white balsamic vinegar, olive oil, Lee Kum Kee Panda Brand Triple Citrus Grilling and Dipping Sauce, and a pinch of salt. Whisk until combined and set it aside for later.
To prepare the citrus, cut off the ends of the grapefruit. Stand it up on one of the flat ends. Cut down the sides of the grapefruit following the curved line where the pith meets the flesh. Continue this process all around the grapefruit. Turn it onto its side and cut ¼ inch rounds. Repeat this process with the orange.
Add the citrus rounds, bread, avocado, and shallot to a large bowl. Drizzle in the prepared dressing and gently toss everything together until combined.
Transfer to a serving platter and garnish with mint leaves.