I have a ton of walnuts at home. I bought them in a fit of inspiration, thinking I would bake chocolate walnut brownies by the bucket load. Even after making a double batch for my birthday and eating brownies for breakfast, as mid-day snacks, and after-meal desserts, I figured making more brownies probably wasn’t the answer if I wanted to maintain my figure for bikini season.
So I did a web search to see what I could do with the extra walnuts and found this lovely recipe for blueberry, watermelon and walnut salad, courtesy of the California Walnut Commission website.
I didn’t bother preparing the chicken breasts that the original recipe called for, and instead paired it with the Asian BBQ chicken wings I made on Wednesday for dinner. The salad was light and refreshing to eat in the heat of the summer, and it was a nice complement to the chicken wings. Simple and easy to make, the dressing was a bit sweet and fantastic over all the fruits and crisp vegetables. I highly recommend making this, especially if you like fruit and sweet stuff.
Blueberry, Watermelon and Walnut Salad
Prep Time: 20 minutes
- 1/4 cup (0.6 dL) lime juice (I accidentally ran out of lime juice, so I substituted with lemon juice instead)
- 1/4 cup (0.6 dL) olive oil
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups (308 g) seedless watermelon, cubed
- 1 cup (140 g) fresh blueberries
- 1 cup (120 g) California walnuts, chopped
- 1 large yellow bell pepper, cut in bite-size pieces
- 6 cups mixed baby greens
- Preheat oven to 350ºF (177°C) and spread walnuts in one layer on baking sheet. Bake until just toasted and aromatic, about 8 minutes; remove and let cool. (Watch out for the bake time, because my walnuts turned out a bit burned. You might want to cut down on the time or temperature a bit to avoid my results.)
- 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.