3 Tbs fresh lime juice
4 tsp raw honey
2 Tbs olive oil
1/2 tsp coarse sea salt
1 cantaloupe (3 lbs), quartered and seeded
1 cup cherry or grape tomatoes, halved
1. In a large bowl, whisk together lime juice, honey, oil and sea salt; set aside.
2. Cut each cantaloupe quarter in half lengthwise. Run a knife between the flesh and the skin of the melon, discard skin. Slice each wedge lengthwise into 1/2″ pieces.
3. Cut each avocado in quarters length-wise and then into 1/2″ thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat.