Watermelon Canary Kebabs with Lime Poppy Seed Dressing

Ingredients

• 3 tablespoon organic lime juice, freshly squeezed
• 3 tablespoon sugar
• 1 1/2 teaspoons poppy seeds
• 1/4 teaspoons salt
• 1/2 cups vegetable oil
• 3 pound canary melons, halved and seeded
• 1 small red seedless watermelon, cut into 3/4 inch thick slices
• 24 6-inch bamboo skewers

Directions

1. Whisk first 4 ingredients in medium bowl. Gradually whisk in oil.
2. Using large melon baller, scoop out 72 balls of honeydew.
3. Using 1 1/4-inch round fluted cookie cutter, cut out 48 rounds from watermelon slices.
4. Alternate 3 honeydew balls and 2 watermelon rounds on each skewer. Can be made 4 hours ahead. Cover dressing and kebabs separately, and chill.
5. Serve kebabs with dressing.