In a large bowl, stir together the yogurt and orange zest. Add orange sections, blueberries, raspberries, strawberries, blackberries and green onions. Toss gently to coat.
Cover and chill for 2-4 hours.
Place a lettuce leaf on each salad plate. Spoon fruit salad into the lettuce leaf and put the Tonnino Fillets on top. Sprinkle with toasted pecans and mint leaves to serve.