Mustard Free Vegan Watermelon Carpaccio
This dish is summer on a platter — jewel-bright watermelon fanned into elegant overlapping layers, dressed with a zippy lime and agave vinaigrette that soaks in just enough to make every bite sing. It looks like something from a restaurant tasting menu but comes together with a sharp knife and a handful of fresh ingredients. The dressing is a simple whisk of olive oil, lime juice, agave, salt, and pepper — nothing hidden, nothing processed, which makes it naturally free of the condiment pitfalls that can sneak mustard into otherwise innocent vinaigrettes. Thin-sliced cucumber and red onion add crunch and a little bite, while fresh mint and torn basil keep things bright and herbaceous. A short chill in the fridge lets the flavors meld beautifully before you finish it with flaky sea salt and a squeeze of lime at the table. It works equally well as a stunning starter or a light side that holds its own next to anything off the grill. Clean, vibrant, and completely plant-based, this is the kind of recipe that makes people ask 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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