Nickel Allergy Friendly Vegan Watermelon Carpaccio

Total time35 min

Prep time20 min

Cook time0 min

Nickel Allergy Friendly Vegan Watermelon Carpaccio

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Ingredients

4 servings

1 small seedless watermelon (about 5–6 lb), rind removed

For the dressing

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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