Raw melon savory carpaccio

This raw melon savory carpaccio is a not to be missed summer dish: ready in 10 minutes, fresh, flavorful and light. I would say perfect. By adjusting the portions, you can have it as an appetizer or a main dish. The ingredients too are highly customizable, but hey, don’t skip on the oil and mint dressing! Pin this recipe for those summer hot evenings when cooking is out of the question.

Raw melon savory carpaccio

5.0 from 1 vote

Course: Appetizers, SidesCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Total time

10

minutes

Ingredients

• 1 Cantaloupe melon

• extravirgin olive oil, salt

• 1 lemon

• mint leaves
  

• mustard sprouts or red cabbage sprouts (can sub with rocket salad or baby spinach)
  

• pumpkin seeds

How to

• Peel the external skin of your melon and then slice it very thinly (as think as you can, if you have a mandoline, use it!) . Then place the slices on your final serving plate.
• 
  Make the dressing by blending some extra-virgin olive oil with 4-5mint leaves, the juice of half a lemon and a pinch of salt. Once blended, pour the dressing onto the melon carpaccio.
• Garnish with the mustard or red cabbage sprouts and the seeds of your choice (or green leaves if using).
• End with a mint leaf.

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Have you ever imagined to put oil and salt on fruits? Me neither, before the first time I tried a feta salad with watermelon: it was unbelievable. So trust me on this one and go put some salt on your raw melon carpaccio to discover a completely new savory taste. Furthermore, this easy idea bring to your table a colorful and fresh dish suitable for celiacs, vegan and dairy intolerants. Let’s rock the outdoor dinners with friends season!