Melon Carpaccio with Lime
You can never have too many side dish recipes, so give Melon Carpaccio with Lime a try. This recipe serves 6. One serving contains 120 calories, 2g of protein, and 0g of fat. Head to the store and pick up lime juice, sugar, mint plus leaves, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet.
Instructions
Bring sugar and 1/4 cup water to a boil in asmall saucepan over medium heat, stirringto dissolve sugar.
Add mint sprigs and chile.Scrape in seeds from vanilla bean; addbean.
Remove syrup from heat; cover andlet steep for 15 minutes for flavors to infuse.
Strain syrup through a fine-mesh sieveinto a small bowl; stir in lime juice.DO AHEAD: Syrup can be made 1 weekahead. Keep chilled.
Arrange melon slices in a 13x9x2" glassbaking dish.
Pour syrup over melon inbaking dish. Cover with plastic wrap andchill for 2 hours to allow flavors to meld.
Divide melon slices among plates, overlappingthem decoratively.
Pour remainingsyrup in dish into a small pitcher. DO AHEAD:Melon carpaccio can be made up to 5 hoursahead. Cover and chill melon and remainingsyrup separately.
Drizzle some of syrup over melon.
Placea scoop of sorbet in center of each plate, ifusing; garnish with mint leaves and lime zest.