Melon and Cucumber Salad

Author Notes:

Crisp, fresh, and surprisingly spicy melon and cucumber salad, topped with toasted almonds

Vicky | Things I Made Today

Serves: 6


  • 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
In This Recipe


  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.

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