Pecan Free Vegan Watermelon Carpaccio
This stunning platter is summer entertaining at its most effortless — jewel-bright watermelon fanned across a serving dish and layered with crisp cucumber, sharp red onion, and a shower of fresh mint and basil. The lime-agave dressing ties everything together with a bright, citrusy tang that makes each bite feel refreshing and a little sophisticated. Because the whole dish is built from whole fruits, vegetables, and pantry staples, there's zero guesswork about hidden ingredients or cross-contact from nuts. The optional capers add a briny pop that elevates the flavor without complicating the prep at all. A short chill in the fridge lets the dressing soak into the watermelon just enough to deepen every layer of flavor before it hits the table. Finish with a pinch of flaky sea salt and a squeeze of fresh lime, and you have something that looks like it came from a restaurant but took almost no effort to pull off.
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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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