Hazelnut Free Vegan Watermelon Carpaccio
This dish is summer on a platter — juicy watermelon fanned out in elegant overlapping layers, dressed with a bright lime and agave vinaigrette that soaks in just enough to make every bite sing. The combination of fresh mint, torn basil, crisp cucumber, and sharp red onion turns a simple fruit into something that genuinely feels restaurant-worthy. A pinch of flaky sea salt at the finish pulls the whole thing together in the best possible way. Because every ingredient here is whole and plant-based, there's no need to scan labels or second-guess anything — what you see is exactly what you get. It's the kind of recipe that travels beautifully to a backyard gathering or anchors a light weeknight spread without any fuss. The optional capers add a briny little pop that plays surprisingly well against the sweetness of the melon, so don't skip them if you have a jar on hand.
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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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