One summer day out in the Rockaways, Lauryn read an article about melons from a 1992 issue of Saveur magazine out loud in an Australian accent. It was one of the most relaxing days of all time. Just say it in your head right now. Meah-lin.
Recipe information
Yield
Serves 6–8 as a snack
Ingredients
Preparation
Step 1
Cut the ends of 1 small, ripe cantaloupe so it has two flat surfaces. While it's on one of its flat surfaces, cut the rind off the melon, trying to lose as little flesh as possible. Cut the melon in half, scoop out the seeds. Cut in half again, and thinly slice.
Step 2
Shingle the melon on a platter (on top of ice if you can; if not, chill just the melon and cucumber on the platter, covered in the fridge, for an hour or so before serving). Thinly slice 2 Persian or other small cucumbers on an extreme diagonal and snuggle the slices into the melon. Scatter 1 cup mint leaves on top. Squeeze a little lime juice over it, and cut the rest of the limes into wedges for serving. Sprinkle with a large pinch of chile powder (depending how spicy you like it) and a good amount of flaky salt.
