Walnut Free Vegan Watermelon Carpaccio
Watermelon carpaccio is one of those dishes that looks impossibly elegant but comes together with almost no effort — just a sharp knife and a beautiful platter. Thin half-moons of chilled watermelon are layered and drizzled with a bright lime-and-agave dressing, then scattered with cucumber, red onion, fresh mint, and torn basil for a combination that's refreshing, herbaceous, and just a little bit fancy. The optional capers add a briny pop that takes the whole thing to another level. Everything here is completely plant-based, and because the ingredient list is so clean and straightforward, there's no need to scan labels or worry about hidden nut-based oils sneaking in. A short chill in the fridge lets the dressing soak into the watermelon just enough to deepen the flavor without losing that juicy, crisp bite. A final pinch of flaky sea salt right before serving pulls it all together in the best way. This is the kind of dish that disappears fast at a summer gathering — make sure you grab a slice before it's gone.
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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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