Melon And Cucumber Salad

• 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

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.

almonds, outer, watermelon, cantaloupe, cucumbers, radishes, olive oil, lemon juice, salt, cayenne pepper

Taken from food52.com/recipes/58830-melon-and-cucumber-salad (may not work)