It's the same scenario for every small Southern family in the summertime.
Someone buys a big, gargantuan watermelon with every intention to eat every last bite...and four days later everyone is watermeloned out...yet there are still 1,500 tupperware containers full of the fruit taking up room in the fridge.
Not like that's an exaggeration or anything 😉
But for real...this happens every.single.year.
Or even 5 times a year.
And this recipe is the perfect solution to the problem.
Fresh watermelon is simmered and blended into a delicious accompaniment to any fresh salad of your choosing.
Watermelon, argula, and feta?
Apple, Pear, & Blackberry?
Strawberry & Spinach?
And let's face it...the dressing is pink and is sprinkled with pink peppercorns.
Who wouldn't love that?
Plus, this dressing is so easy to make. There is absolutely no need to worry about removing the slippery black seeds from the watermelon before hand...no need to crush peppercorns with a marble mortar & pestle, and absolutely no need to slowly drizzle in oil while frantically whisking at the same time, trying desperately to make sure the oil and vinegar emulsify.
All you need are a few kitchen gadgets and a smidgen of patience.
Easy, peasy, my friends.
Oh, and there are only 36 calories and 1 WWpt/WWpt+ for 2 tbsps...36 calories?!?!?
I'm pretty sure I know what I'm going to be eating for the rest of the summer!
Getting to know you...
What's your favorite summertime salad?
Do you like Ranch dressing?
Have you ever had watermelon vinaigrette?
Watermelon & Pink Peppercorn Vinaigrette
- 6-8 cups cubed watermelon no need to remove seeds
- 2 tablespoon chia seeds
- ¼ cup Stevia in the Raw
- Juice from half a fresh lemon
- ¼ cup red wine vinegar
- 2 teaspoon pink peppercorns just add a touch of black pepper if you can’t find pink peppercorns
- 1 teaspoon Herbs de Provence or Italian Seasoning
- 1 teaspoon salt
- ¼ teaspoon Xantham Gum natural thickener
- 2 tablespoon fresh basil chopped
- 2 tablespoon fresh flat leaf parsley chopped
- Simmer watermelon, chia seeds, stevia, and lemon juice in a large sauce pan until the fruit breaks down and slightly thickens. About 15 mins.
- Strain watermelon mixture through a fine mesh sieve over a large bowl, and stir to help separate the juice from the pulp. You should get about 2 cups worth of juice.
- While the juice is still warm add to a food processor with vinegar, peppercorns, herbs, salt, and Xantham Gum and blend until smooth.
- Stir in the fresh herbs, transfer to a bottle of your choosing, and refrigerate.