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Ingredients
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1/4 cup
slivered almonds
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3-4
outer leaves from a head of Napa cabbage, stems cut, leaves torn
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2 cups
watermelon, cut into 1/2 inch pieces
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1 cup
cantaloupe or honeydew melon, cut into 1/2 inch pieces
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1-2
small Persian cucumbers, sliced thin
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3
medium radishes, sliced thin
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2 tablespoons
olive oil
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1 tablespoon
lemon juice
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1 teaspoon
Maldon salt
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1/4 teaspoon
cayenne pepper
Directions
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In a small pan, toast slivered almonds until they are golden brown, about 2-4 minutes. Remove from heat.
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In a large bowl, combine watermelon, melon, cucumbers, and radishes.
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In a small bowl, whisk together olive oil and lemon juice. Pour dressing over melon mixture and gently toss to coat.
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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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