Blueberry, Watermelon and Walnut Salad

Blueberry, Watermelon and Walnut Salad

Skill Level

Easy

Total Time

Yield

Serves

4

Light and refreshing, this salad is perfect for spring and summer meals complete with a nice crunch thanks to the addition of walnuts.

  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cups seedless watermelon, cubed
  • 1 cup fresh blueberries
  • 1 cup California walnuts, chopped
  • 1 large yellow bell pepper, cut in bite-size pieces
  • 6 cups mixed baby greens
  • 4 skinless, boneless chicken breast halves (about 4 oz. each), grilled or sautéed until cooked through (see note, below)
  1. Preheat oven to 350ºF and spread walnuts in one layer on baking sheet. Bake until just toasted and aromatic, about 8 minutes; remove and let cool.
  2. To prepare vinaigrette, in a small bowl, whisk together lime juice, oil, honey, salt and pepper.
  3. For the salad, in a medium bowl, combine watermelon, blueberries, walnuts and bell pepper; add half of the vinaigrette; toss to coat. In a large bowl, toss greens with remaining vinaigrette. Divide greens among 4 plates; top with fruit and walnut mixture. Slice each chicken breast diagonally and serve with the salad.

Calories
535

Total Fat
35

Saturated Fat
4

Monounsaturated Fat
14

Polyunsaturated Fat
16

Trans Fat
0

Cholesterol
66

Sodium
378

Carbohydrates
29

Dietary Fiber
5

Protein
32