Zesty Orange and Avocado Salad with Toasted Pecans

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A refreshing salad combining juicy orange segments, creamy avocado, and crunchy toasted pecans with a citrus vinaigrette for a bright Mother’s Day side dish. This Mediterranean-inspired Mother’s Day recipe (gluten free, vegetarian), ready in about 15 minutes, pairs navel oranges, ripe avocado, toasted pecans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large navel oranges
• 1 large ripe avocado
• 1/2 cup toasted pecans
• 4 cups baby arugula
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Peel 2 large navel oranges removing all white pith, then segment the oranges by cutting between membranes to release clean segments. Place the segments in a large bowl.
2. Step 2: Cut 1 large ripe avocado in half, remove pit, peel, and slice into 1/2-inch thick slices. Add slices to the bowl with orange segments.
3. Step 3: Add 4 cups baby arugula and 1/2 cup toasted pecans to the fruit mixture.
4. Step 4: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tbsp honey, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified and slightly thickened.
5. Step 5: Pour the citrus vinaigrette over the salad and gently toss to coat all ingredients evenly. Serve immediately to enjoy the fresh textures and flavors.