Combine the dressing ingredients in a small bowl and whisk until incorporated.

Add the sliced avocado to a large serving platter.

Remove the fruit segments from the grapefruit and orange. Cut the grapefruit in half, top to bottom (not around the center). Lay one half flat on the cutting board and whittle away the skin, leaving as much fruit as you can behind. Take off all of the thick peel. Slice off the top cap of peel. If there are thick ropes of pith still left on the grapefruit, peel these away. Slice carefully into one segment of the grapefruit, as close to a membrane as possible, and make a slit to loosen the segment of fruit. Make a slit on the other side, as close to the membrane as possible, and loosen the fruit completely.Lift out the segment of fruit. Add it to the plate with the avocado.

Chop the bacon into small pieces and sprinkle on top of the avocado and citrus. Top with a teaspoon drizzle of the dressing and crumbled queso fresco.

Add more dressing and salt and pepper if needed. You can also totally throw this on top of a bed of romaine or butter lettuce if you need it to be more filling.