Blueberry Watermelon Salad



Makes 4 servings

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 yellow bell pepper, cut in bite-size pieces

6 cups mixed baby greens

4 skinless, boneless chicken breast halves (about 6 ounces each), grilled or sautéed until cooked through.



1. Preheat oven to 350° F and spread walnuts in one layer on baking sheet.

2. Bake until just toasted and aromatic, about 8 minutes; remove and Let cool.

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

4. For the salad, in a medium bowl, combine watermelon, blueberries, walnuts and bell pepper; add half of the vinaigrette; toss to coat.

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

6. Divide greens among 4 plates; top with fruit and walnut mixture.

7. Slice each chicken breast diagonally and serve with the salad. 

Nutrition information:


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