Skip to Content

VEGAN WATERMELON CARPACCIO SALAD WITH TAHINI

This Watermelon and Dill Salad is vegan and totally on-trend – perfect for al-fresco dining as we begin to move into spring and summer.

It is a beautifully refreshing and summery starter or side that is so light. Serve at lunch or alongside a barbeque with Hibiscus, Rose and Basil Seeds cooler.

VEGAN WATERMELON CARPACCIO SALAD WITH TAHINI

Watermelon Carpaccio

The combination of crisp and sweet watermelon and the zing of lemony dill works wonders with creamy and earthy tahini.

I think what makes this salad so appealing is the gorgeous blush colour of the watermelon … I guess it is true, we really do “eat with our eyes”!

Carpaccio is an Italian hors d’oervre traditionally made with thinly sliced raw meat or fish and served with lemon and olive oil.

We have thinly sliced our watermelon to make a vegan watermelon carpaccio. The addition of tahini and walnuts replaces some of the protein which would have been provided by the meat. 

How to choose the best watermelon from the supermarket

These are tips that I have learnt from my Mum over the years. No wonder my Dad always complained when she spent too long in the supermarket …🤣

  • Pick up the watermelon – it should feel heavy for its size, which means it is full of water and therefore ripe.
  • Look for a firm watermelon, free from cuts or dents.
  • The melon of the skin should be dark green, dull, and shine-free.

How to store leftover watermelon?


If you find yourself with more watermelon then you can eat before it spoils, store it properly.

This happens as here in the western world usually we don’t get cut melons the way they sell in the Indian subcontinent.

If you have leftover watermelon, make sure you store it right away before it starts going bad.

Refrigerate – Wrap the cut watermelon in cling film and store in the fridge away from strong odours and finish eating in the next couple of days. After 3 days it will go stale, slimy and smelly.

Freeze – Cut the watermelon, remove the rind and cut into cubes, store it in a freezable container, and freeze it right away.

Use it in making watermelon slush, granite, smoothie or mojito later.

Ingredients for Watermelon Carpaccio




 

Watermelon

● Dill

● Mint

● Red Onion

● Walnuts

● Capers – these bring out an extra lemony and salty flavour to the salad

Tahini – to make the tahini easy to drizzle, add some boiling hot water to the tahini paste and whisk vigorously until smooth.

Olive Oil – Extra virgin olive oil works well.

Lemon Juice – the juice from freshly squeezed lemons is the best but you can also use bottled lemon juice.

How to make Watermelon Carpaccio Salad



 

● Cut the watermelon into rounds about 2 inches thick

● Cut the rounds into 8 equal pieces

● Remove the rind and cut the triangles into 1cm thickness with a sharp knife – save for later use. See tips below

● Slice red onions and chop dill and mint.

● Assemble the salad with the watermelon, dill, mint, red onion, capers and walnuts.

● Drizzle with tahini, lemon juice and olive oil just before serving.

● Serve immediately.

Can I make this salad in advance?

This salad is best eaten immediately after making. The watermelon will release a lot of water when it is cut so will make the salad soggy if left for a long time.

Adjust the ingredients for dietary restrictions 


Nut allergy – can be omitted if making for allergy sufferers or use any other nuts which can be tolerated, or add any other seeds such as hemp, sunflower, or pepitas.

Vegetarian diet –  If you are not following a vegan diet, you could add crumbled feta or even grilled halloumi to the salad.

Tips:

If you cut the watermelon and it isn’t sweet – which sadly sometimes happens :(, you can add a pinch of sugar to bring out the sweetness

Why not use a vegetable peeler to make paper-thin watermelon ribbons instead of cutting the watermelon into pieces.

Rocket or arugula also works wonders with crisp watermelon instead of the dill

If you do not have capers, you could add olives instead – they have a similar taste profile

Make a jam using the watermelon rind

We love these Vegetarian and Vegan Summer Salad ideas:

Strawberry and Watercress Salad

Grilled Corn, Nectarine and Mixed Bean Salad

Fresh watermelon mojito salad

Do you like to read our blog? then don’t forget to sign up for email updates to get new recipes delivered right to your inbox. you can find us on TwitterFacebookInstagram Pinterest and Youtube Channel.

Do follow us if you can. we would love to keep in touch with you all:)

Vegan Watermelon Carpaccio Salad with Tahini

Hayley Dhanecha
This colourful Vegan Watermelon Carpaccio Salad with Tahini salad is beautifully refreshing, easy and delicious! Serve at lunch or alongside a barbeque .
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Salad, Side Dish, Snack
Cuisine Italian
Servings 4
Calories 514 kcal

Ingredients
 
 

  • ½ watermelon cut into thin slices
  • 1 medium red onion chopped lengthwise
  • 5-6 tbsp. walnuts roughly chopped
  • 10 tbsp. dill chopped
  • 4-5 tbsp. mint leaves roughly torn.
  • 4-5 tbsp. tahini
  • 3-4 tbsp. extra virgin olive oil
  • 2-3 tbsp. lemon juice

Instructions
 

  • In a big wide plate or bowl put everything except oil and tahini and gently mix.
  • Drizzle oil and tahini.
  • If you want to top it up with extra walnuts or mint, go ahead.
  • Serve immediately.

Notes

If you cut the watermelon and it isn’t sweet – which sadly sometimes happens :(, you can add a pinch of sugar to bring out the sweetness.
Why not use a vegetable peeler to make paper-thin watermelon ribbons instead of cutting the watermelon into pieces.
Rocket or arugula also works wonders with crisp watermelon instead of the dill
If you do not have capers, you could add olives instead.
Make a jam using the watermelon rind.
 
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

Nutrition

Nutrition Facts
Vegan Watermelon Carpaccio Salad with Tahini
Serving Size
 
1 serving
Amount per Serving
Calories
514
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
14
g
Monounsaturated Fat
 
13
g
Sodium
 
40
mg
2
%
Potassium
 
1184
mg
34
%
Carbohydrates
 
56
g
19
%
Fiber
 
7
g
29
%
Sugar
 
37
g
41
%
Protein
 
11
g
22
%
Vitamin A
 
6695
IU
134
%
Vitamin C
 
87
mg
105
%
Calcium
 
198
mg
20
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.

The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.

Tried this recipe?Snap a pic and tag @jcookingodyssey or #jcookingodyssey on Instagram, Twitter or Facebook

Disclaimer- I was gifted Viners assure viners set, and not told or paid to write anything positive. All thoughts and opinions are my own. Thank you, Viner’s team.

Don't miss out!

Hungry for more? Never miss another recipe by joining our newsletter!

Invalid email address
You can unsubscribe at any time.
Recipe Rating




Jacqueline Meldrum

Saturday 2nd of May 2020

I've not had a watermelon salad in such a long time and I've never made it with tahini. I'll have to try that, thanks for the tip.

jcookingodyssey

Saturday 2nd of May 2020

Thank you Jacqueline for stopping by. Hope you like it.

chris

Saturday 2nd of May 2020

Watermelon salad is my absolutely fave!! The addition of tahini sounds scrumptious :)

Nicole

Saturday 2nd of May 2020

This is being an added to our summer salads. Never thought about capers and watermelon.

Alice | SkinnySpatula

Saturday 2nd of May 2020

Watermelon and dill are two of my favourite things, but I never thought to combine them. Will definitely try your recipe.

jcookingodyssey

Saturday 2nd of May 2020

Thanks Alice for stopping by and leaving a lovely comment.