Melon and cucumber salad

Discover the refreshing combination of crisp cucumbers and juicy melon in this vibrant and flavorful salad. Perfect for a light and satisfying meal.

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

Instructions:

1. Toast slivered almonds in a small skillet until they turn golden brown, approximately for 2-4 minutes. Take the pan off the stove once done.
2. Mix watermelon, melon, cucumbers, and radishes in a big bowl.
3. Combine olive oil and lemon juice in a small container and whisk together. Drizzle the dressing over the melon mix and lightly mix to cover the ingredients.
4. Spread torn Napa cabbage leaves across a serving platter. Add the melon mix and toasted almonds on top. Sprinkle with Maldon salt and a touch of cayenne pepper prior to serving.

Summary:

• Calories: 570 kcal
• Fat: 41 g
• Protein: 10 g
• Carbs: 50 g
• Potassium: 1185 mg
• Magnesium: 140 mg