Pistachio Free Vegan Watermelon Carpaccio
This dish is summer on a platter — jewel-bright watermelon fanned out in overlapping layers, dressed with a zippy lime and agave vinaigrette, and scattered with fresh mint, torn basil, cucumber, and red onion. It looks like something from a restaurant tasting menu but comes together with a sharp knife and a few pantry staples. The dressing is a simple whisk of olive oil, lime juice, agave, salt, and pepper, and a short chill in the fridge lets everything meld into something genuinely special. Capers are optional but highly recommended if you want a briny little punch against all that sweetness. Every ingredient here is whole and straightforward, so there's no need to scan labels or worry about hidden allergens sneaking in from processed add-ins or mixed nut toppings. A finishing pinch of flaky sea salt right before serving pulls the whole thing together and makes each bite pop. Bring this to a backyard gathering and watch it disappear before the main course even hits the 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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