Pork Free Vegan Watermelon Carpaccio
This stunning platter is proof that a dish can look like it came from a high-end restaurant while relying entirely on fresh, whole ingredients. Thin-sliced watermelon fans out across a serving platter and gets dressed with a bright lime-and-agave vinaigrette that soaks in just enough to make every bite juicy and layered with flavor. Crisp cucumber, paper-thin red onion, fresh mint, and torn basil pile on top for a combination that's cooling, herby, and just a little bit briny if you go for the optional capers. A short chill in the refrigerator lets everything come together beautifully before a final pinch of flaky sea salt pulls it all into focus. Because every single component here is plant-based and naturally free of any animal products, there's zero guesswork about what's in it — no hidden ingredients, no label-reading required. It works equally well as a showstopping starter, a light side at a summer cookout, or a refreshing centerpiece for a mezze-style spread. Serve it with lime wedges and watch it disappear faster than you'd expect.
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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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