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: www.walnuts.org — 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!