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.

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 walnuts, chopped

1 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

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.

4. In a large bowl, toss greens with remaining vinaigrette.

5. 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. 

Blueberry, Watermelon and Walnut Salad

Nutritional Information

Based on 4 servings.

Per serving:

Calories

535

Total Fat     

35g

Saturated Fat  

4g

Monounsaturated Fat

14g

Polyunsaturated Fat

16g

Cholesterol

66mg

Sodium

378mg

Carbohydrates

29g

Dietary Fiber      

5g

Protein

32g