Celery Free Vegan Watermelon Carpaccio
Watermelon carpaccio is one of those dishes that looks like it came out of a high-end restaurant but comes together with nothing more than a sharp knife and a few pantry staples. Thin, jewel-bright slices of seedless watermelon are fanned across a platter, then dressed with a bright lime and agave vinaigrette that soaks in just enough to make every bite sing. Shaved cucumber and red onion add crunch and a little bite, while fresh mint and torn basil layer in an herby, summery fragrance that makes the whole thing feel alive. A short chill in the fridge lets the dressing settle into the fruit, so by the time it hits the table it's cold, juicy, and deeply flavorful. A pinch of flaky sea salt right before serving pulls everything together in the best possible way. There's no celery anywhere in the ingredient list — not in the dressing, not in the toppings — so it's a genuinely worry-free choice for anyone navigating that allergy or sensitivity. Bring this to a summer gathering and watch it disappear before anything else on the table.
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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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