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
In a small pan, toast slivered almonds until they are golden brown, about 2-4 minutes. Remove from heat.
In a large bowl, combine watermelon, melon, cucumbers, and radishes.
In a small bowl, whisk together olive oil and lemon juice. Pour dressing over melon mixture and gently toss to coat.
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/