From Jenn Warden, First Descents camp chef
 lime zest
finely grated
 fresh lime juice2 tbsp
 olive oil1 tbsp
 honeydew melon1 1/2 lbs
rind removed and melon cut into 1/4-inch dice (2 1/2 cups)
 haas avocado1 whole
cut into 1/4-inch dice
 mint1 tbsp
finely chiffonade mint
 salt and freshly ground black pepper
In a bowl, combine the lime zest and juice with the 1 tablespoon of olive oil.
Using a rubber spatula, gently fold in the diced honeydew melon, avocado and mint.
Season the salsa with salt and black pepper.