Nutmeg Free Vegan Watermelon Carpaccio
Watermelon carpaccio is one of those dishes that looks like it came from a restaurant kitchen but comes together with almost no effort at all. 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. Fresh mint, torn basil, crisp cucumber, and slivers of red onion pile on top for a combination that is cooling, herbaceous, and a little bit unexpected. Optional capers add a briny pop that plays beautifully against the sweetness of the fruit. The whole thing gets a short chill in the fridge before a final finish of flaky sea salt and a squeeze of lime — simple steps that make a real difference in the final flavor. Because every ingredient here is a whole, recognizable plant food, there is nothing hidden to worry about, and the dressing is whisked together from scratch so you stay in full control of what goes on the plate. It is the kind of stunning, fuss-free dish that disappears fast at any summer 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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