Mushroom Free Vegan Watermelon Carpaccio
This stunning platter is proof that plant-based eating can be genuinely showstopping. Thin-sliced watermelon fans out across a serving dish like edible art, then gets layered with cool cucumber, paper-thin red onion, and a generous scatter of fresh mint and torn basil. A bright lime-and-agave dressing ties everything together with just the right balance of sweet, tart, and savory. Because every single ingredient here is whole and straightforward — fresh produce, olive oil, citrus, herbs — there's zero guesswork about hidden additives or unwanted extras sneaking into the dish. A short chill in the fridge lets the dressing soak in just enough to deepen the flavors without wilting the herbs. Finished with a pinch of flaky sea salt and a squeeze of lime at the table, it's the kind of dish that disappears fast at a summer gathering and leaves everyone 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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