4 cups cubed watermelon, seeded
3/4 cup canola oil
1/4 cup champagne vinegar
1/4 cup chopped red onion
2 tablespoons honey
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
salt and pepper to taste


Combine all ingredients in blender and blend until smooth, about 30 seconds. Refrigerate until ready to use.

Serve this slightly sweet vinaigrette over baby salad greens or as a sauce for fish or shrimp.

Watermelon-Basil Vinaigrette
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