Brazil Nut Free Vegan Watermelon Carpaccio
This stunning platter takes the classic Italian carpaccio concept and flips it into something refreshingly plant-based and completely fruit-forward. Thin, jewel-bright watermelon rounds are fanned across a platter and drizzled with a zippy lime-agave dressing that soaks in just enough to deepen every bite. Scattered cucumber, red onion, fresh mint, and torn basil layer on crunch and herby brightness, while optional capers add a briny little punch that makes the whole thing feel unexpectedly sophisticated. A final pinch of flaky sea salt right before serving pulls everything together in the best possible way. The ingredient list is naturally free from tree nuts of any kind — no swaps or substitutions needed — so you can serve it confidently at a gathering without scanning every label. It's the kind of dish that looks like you spent hours on it but comes together with a sharp knife and a good whisk.
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Learn more →Ingredients
4 servings
- 1 small seedless watermelon (about 5–6 lb), rind removed
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tsp agave syrup
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
For the topping
- ½ english cucumber, very thinly sliced
- ¼ small red onion, very thinly sliced
- ¼ cup fresh mint leaves
- 2 tbsp fresh basil leaves, torn
- 1 tbsp capers, drained (optional)
For serving
- flaky sea salt, for finishing
- lime wedges, for serving
Instructions
- 1
Stand the watermelon half cut-side down on the cutting board. Using a sharp chef's knife, slice the flesh into rounds about 1/4 inch (6 mm) thick, then cut each round into half-moons or leave whole if small enough to fan attractively on the platter.
- 2
Arrange the watermelon slices in overlapping, slightly fanned layers across a large serving platter, covering the surface evenly.
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