Texas Pecan Ambrosia Salad with Margarita Dressing
Indulge in a taste of the Southwest with this vibrant Texas Pecan Ambrosia Salad with Margarita Dressing—a refreshing twist on a classic dessert salad. Loaded with juicy orange segments, tropical pineapple chunks, sweetened shredded coconut, and a medley of colorful maraschino cherries, this dish is a feast for the senses. The real star, however, is the toasty, buttery pecans that add a satisfying crunch to every bite. Tossed in a luscious margarita-inspired dressing made with fresh lime and orange juice, a drizzle of honey, and an optional hint of tequila, this salad captures the zesty essence of a summer fiesta. Perfectly creamy thanks to whipped topping or Greek yogurt, and accented with mini marshmallows for an extra touch of sweetness, this no-cook recipe is ideal for potlucks, backyard barbecues, or as a chilled dessert after a hearty Tex-Mex meal. Ready in just 25 minutes, this crowd-pleaser will quickly become a favorite!
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Recipe Information
Ingredients
- 1 cup Pecans, toasted
- 4 large Fresh oranges, segmented
- 2 cups Pineapple chunks, fresh or canned (drained)
- 1 cup Sweetened shredded coconut
- 0.5 cup Maraschino cherries, halved
- 2 cups Mini marshmallows
- 2 tablespoons Lime juice, fresh
- 2 tablespoons Orange juice, fresh
- 1 tablespoon Tequila (optional)
- 1 tablespoon Honey
- 0.125 teaspoon Salt
- 1 cup Whipped topping or Greek yogurt
Instructions
Preheat a dry skillet over medium heat and add the pecans. Stir frequently until they are lightly toasted and aromatic, about 3-5 minutes. Remove from heat and set aside to cool.
Segment the oranges by slicing off the peel and pith, then cutting between the membranes to release the citrus segments. Set the segments aside and discard any seeds.
In a large mixing bowl, combine the orange segments, pineapple chunks, shredded coconut, maraschino cherries, and mini marshmallows.
In a small bowl, prepare the Margarita Dressing by whisking together the lime juice, orange juice, tequila (if using), honey, and salt until well combined.
Pour the dressing over the fruit mixture and gently toss to coat evenly.
Fold in the whipped topping or Greek yogurt, ensuring everything is evenly incorporated and coated in the creamy mixture.
Add the toasted pecans and give the salad one final gentle toss. Save a few pecans for garnishing, if desired.
Cover and refrigerate for at least 1 hour before serving to allow flavors to meld together.
Serve chilled, garnished with extra toasted pecans and a lime wedge for added flair.
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.9 g | 177% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 660 mg | 29% | |
| Total Carbohydrate | 310.6 g | 113% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 228.7 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1479 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
