Honey Free Vegan Watermelon Carpaccio
This stunning platter is summer entertaining at its most effortless — jewel-bright watermelon fanned across a serving dish, draped in a zesty lime dressing and scattered with fresh herbs, cucumber, and red onion. The dressing gets its gentle sweetness from agave syrup rather than honey, making it a completely plant-based option without any compromise on flavor. A quick chill in the fridge lets the lime and olive oil soak into the watermelon just enough to deepen every bite. Optional capers add a briny pop that plays beautifully against the fruit's natural sweetness, and a final pinch of flaky sea salt ties the whole thing together. It looks like something you'd order at a fancy restaurant, but the prep is genuinely simple — just sharp knife skills and a good whisk. Bring this to a backyard gathering and watch it disappear before the main course even hits 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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