Blueberry, Watermelon and Walnut Salad Recipe

Recipes

Blueberry, Watermelon and Walnut Salad

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

Vegetarian Quick

Ingredients

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)

Directions

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.
To prepare vinaigrette, in a small bowl, whisk together lime juice, oil, honey, salt and pepper.
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.