Macadamia Free Vegan Watermelon Carpaccio
Watermelon carpaccio is one of those dishes that looks like it came out of a high-end restaurant kitchen but comes together with almost no effort at home. Thin, jewel-bright slices of seedless watermelon are fanned across a platter and dressed with a bright lime and agave vinaigrette that soaks in just enough to make every bite sing. Cool cucumber ribbons, paper-thin red onion, and a generous scatter of fresh mint and torn basil layer on color and freshness that make this as stunning to look at as it is to eat. A quick chill in the fridge lets everything meld together before a final pinch of flaky sea salt pulls the whole thing into focus. It's completely plant-based, built entirely from whole fruits, vegetables, and pantry staples — no nuts of any kind anywhere near it, so you can serve it confidently at any gathering. Whether you're bringing it to a summer cookout or plating it as a light starter, this is the kind of recipe that earns compliments without breaking a sweat.
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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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