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Blueberry, Watermelon and Walnut Salad

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 10 mins

Ingredients

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

Instructions

  1. Preheat oven to 350F 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. 

Note:  If desired, make a double recipe of the vinaigrette, and use half of it for marinating the chicken before cooking.  Discard any vinaigrette used for marinating.  

Nutritional Info *per serving

  • Calories 550
  • Glycemic Load 9
  • Fat 36g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 16g
  • Monounsaturated Fat 14g
  • Cholesterol 75mg
  • Sodium 370mg
  • Potassium 700mg
  • Carbohydrate 29g
  • Fiber 4g
  • Sugars 19g
  • Protein 33g
  • Trans Fat 0g
  • Vitamin A 25%
  • Vitamin C 170%
  • Calcium 10%
  • Iron 15%