cantaloupe, cucumbers, lime, and mint

SERVES 4 TO 8 AS A SNACK OR STARTER 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.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

PREP: Cut the ends of 1 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

ASSEMBLE AND SERVE: 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 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 generous amount of chili powder (depending how spicy you like it) and a good amount of flaky salt.