1. Fresh or Frozen
  2. Recipes
  3. Salads & Appetizers
  4. Blueberry, Watermelon and Walnut Salad

Salads & Appetizers

BC blueberries add natural sweetness to salads, and an unexpected touch to appetizers and snacks

Search Recipes

    Blueberry, Watermelon and Walnut Salad

    Salads & Appetizers

    Blueberry, Watermelon and Walnut Salad

    Yields
    4 portions
    Tips

    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.  

    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 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 oz. each), grilled or sautéed until cooked through (see note, below)

     

    Directions

    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.

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

    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.