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U.S. Highbush Blueberry Council

Blueberry, Watermelon and Walnut Salad

Blueberry, Watermelon and Walnut Salad


  • 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)


  1. Preheat oven to 350°F 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.
  6. Slice each chicken breast diagonally and serve with the salad.


Per Portion:

570 calories

34 g fat

40 g protein


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.

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