Cashew Free Vegan Watermelon Carpaccio
This stunning platter is proof that a showstopper dish doesn't need a long ingredient list or hours in the kitchen. Thin-sliced watermelon fans out across a serving platter like edible art, then gets layered with crisp cucumber, paper-thin red onion, fresh mint, and torn basil before a bright lime-and-agave dressing ties everything together. The whole thing is completely plant-based and built from whole, recognizable ingredients — no processed substitutes, no hidden nut derivatives, just clean and vibrant produce. A short chill in the fridge lets the dressing soak in just enough to deepen the flavors without wilting the herbs. Optional capers add a briny little punch if you want to lean into a more savory direction. Finished with flaky sea salt and a squeeze of fresh lime at the table, every bite is juicy, herby, and refreshing in the best possible way. This is the kind of dish that disappears fast at a summer gathering and always gets people asking for the recipe.
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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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