In a large bowl, whisk together the lime juice, honey, oil, and salt; set aside.
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 half inch pieces.
Cut each avocado ln half and again lengthwise and then into half inch-thick slices. Add cantaloupe and avocado to bowl with dressing and toss to coat. Divide among 4 plates and finish with freshly milled black pepper.
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