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Watermelon, Blueberry & Walnut Salad

This recipe is the perfect entrée summer salad when it is too hot in the kitchen to cook.  It is also a tasty way to use leftover chicken.

Recipe is adapted from the California Walnuts website: — Serves 2


1/2 cup walnuts, chopped

1 cup seedless watermelon, cubed

1/2 cup fresh blueberries

1/2 large yellow or orange bell pepper

4 cups mixed baby greens

8 ounces sliced roasted or grilled chicken


3 Tbsp. lime juice

3 Tbsp. olive oil

1 Tbsp. honey

1/4 tsp. salt

Dash black pepper


  • Preheat oven (can be made in a toaster oven)  to 350 degrees and spread walnuts in one layer on baking sheet.  Bake until toasted and aromatic, about 8 minutes; remove and let cool.  (Can be done ahead of time.)

  • 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 between 2 plates; top with fruit and walnut mixture.  Place the sliced chicken on the side.


This recipe a nutrition powerhouse!  Watermelon is an excellent source of lycopene- one of the many phytochemicals that can reduce your risk of cancer.  Blueberries are loaded with anthocyanins an antioxidant that has been linked to a reduce risk of heart disease and improved brain function.  Then it has walnuts, the only nut with significant amount of omega- 3 fatty acids.  And, it is delicious!

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