Serves: 6 servings    Total Time:  30 minutes Prep Time: 20 minutes Cook Time: 10 minutes  

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## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Walnuts - 1 cup, chopped  Lime - 2 Tablespoons juiced Honey - 1 Tablespoon  Watermelon - 3 cups seedless, cubed  Blueberries - 1 cup fresh  Mint - 2 Tablespoons, chopped fresh  

## Instructions

Step 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. 

Step 2

To prepare vinaigrette, in a small bowl, whisk together lime juice and honey 

Step 3

For the salad, in a medium bowl, combine watermelon, blueberries, and walnuts. Toss with dressing. Chill 2 hours. 

Step 4

Garnish with mint. Serve. 

 

### Notes

This light, refreshing summer salad goes great with any barbeque!

## Nutrition Information

  Serving Size: 1 cup serving Calories: 185 Calories Fat: 13g Saturated Fat: 0g Carbohydrates: Net Carb: 18g Dietary Fiber: 3g Protein: 4mg Sodium: 4mg  

## Dietary Restrictions

 Vegan