Blueberry, Watermelon and Walnut Salad

By U.S. Highbush Blueberry Council
Total Time
28 Mins
Serves
4
Meal
Dinner Lunch

DESCRIPTION

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

Prep Time
20 Mins
Cook Time
8 Mins
Total Time
28 Mins
Calories
160 cal
Total Fat
9 g
Saturated Fat
1.5 g
Trans Fat
0 g
Cholesterol
35 mg
Sodium
95 mg
Carbohydrates
7 g
Dietary Fiber
1 g
Total Sugars
5 g
Added Sugars
2 g
Protein
12 g
Calcium
20 mg
Iron
0.6 mg
Potassium
250 mg

Ingredients

  • 1/4 cup lime juice
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 2 cups watermelon, seedless, cubed
  • 1 cup blueberries, fresh
  • 1 cup California walnuts, chopped
  • 1 bell pepper, yellow, large, cut in bite-size pieces
  • 6 cups baby greens, mixed
  • 4 chicken breast halves (about 4 ounces each), skinless, boneless, grilled or sautéed until cooked through

Preparation

  1. Preheat oven to 350º F 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.