Author Notes: Crisp, fresh, and surprisingly spicy melon and cucumber salad, topped with toasted almonds —Vicky | Things I Made Today
Serves: 6
Ingredients
-
1/4
cup slivered almonds
-
3-4
outer leaves from a head of Napa cabbage, stems cut, leaves torn
-
2
cups watermelon, cut into 1/2 inch pieces
-
1
cup cantaloupe or honeydew melon, cut into 1/2 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
-
1/4
teaspoon cayenne pepper
Directions
- 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.
Photo by Vicky | Things I Made Today