Blueberry, Watermelon and Walnut Salad

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


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)


  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%