3 cups cubed cantaloupe
1 English cucumber, sliced lengthwise in half, then cut crosswise into thin slices
5 scallions, thinly sliced, green and white parts
1/4 cup rice vinegar
1 1/2 tbsp grape seed oil
pinch of salt
freshly ground pepper
1 cup sprouts for topping

Combine all ingredients in a bowl. If you have time, refrigerate the salad for one hour so the flavors come together even more.
Serve topped with sprouts.