Honeydew Carpaccio

Have you ever thought of trying the vegan version of Carpaccio?

It's a delightful, colorful, and flavorful dish that's easy to prepare. Start by cleaning the seeds from a medium-size honeydew, peeling off the skin, and thinly shaving it using a mandoline (remember to be cautious and consider wearing cut-resistant gloves for safety).

Next, in a small bowl, mix the juice of one lime with a dash of agave syrup and a pinch of salt, and drizzle it over the carpaccio.

Finally, top it with chopped pistachios, pink peppercorns, lime zest, and a touch of olive oil. I prefer using my homemade green basil oil, but it's not necessary. If you'd like to make your own, here's the recipe:

First, bring a pot of water to a boil and give the basil a quick 10-second dip. Then, transfer it into an ice bath, treating it to a refreshing summer spa day. Once it's cool, give it a gentle squeeze and pat it dry. Now, place it into a blender with your olive oil. Blend until it's as smooth as a summer breeze, and strain the fragrant concoction through a fine mesh or a cheesecloth. Yuuuuuuum!