Melon and Cucumber Salad
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Serves: 6
 
Ingredients
  • ¼ cup slivered almonds
  • 3-4 outer leaves from a head of Napa cabbage, stems cut out, leaves torn
  • 2 cups watermelon, cut into ½ inch pieces
  • 1 cup cantaloupe or honeydew melon, cut into ½ inch pieces
  • 1-2 small Persian cucumbers, sliced thin
  • 3 medium radishes, sliced thin
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Maldon salt
  • ¼ teaspoon cayenne pepper
Instructions
  1. In a small pan, toast slivered almonds until they are golden brown, about 2-4 minutes. Remove from heat.
  2. In a large bowl, combine watermelon, melon, cucumbers, and radishes.
  3. In a small bowl, whisk together olive oil and lemon juice. Pour dressing over melon mixture and gently toss to coat.
  4. Place torn Napa cabbage leaves on the bottom of a platter. Top with melon mixture and toasted almonds. Sprinkle with Maldon salt and cayenne pepper before serving.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2016/06/30/melon-cucumber-salad-toasted-almonds/