Colorful, cheerful, with flavor to match. Make sure you have ingredients at peak of ripeness. Grape tomatoes of different varieties will make this even more colorful. Avocados are ripe when the “plug” where the stem attached pops away easily from the avocado, with a push of your finger tip or thumb. If it sticks, it’s not ready; if it’s gone, it may be over ripe and mushy.
In a large serving bowl, whisk oils, lime juice, honey, and sea salt. If helpful, heat these first, briefly and gently, on stove top in a small pot, so the honey is more liquid. Then transfer to large serving bowl to whisk.
Quarter the cantaloupe by cutting it in half lengthwise, then cutting again lengthwise. Run a knife between the rind and the flesh. Cut away the seeds and discard, then cut the fruit into chunks about half inch size.
Cut avocados lengthwise, remove nut, and remove rinds, by scooping out fruit or running a knife between fruit and rind. Avocado should be soft but not mushy. Cut into small chunks.
If you have a melon scoop, cut the cantaloupe in half, remove seeds, then scoop melon balls until only rind remains. Pour any juice sitting in the rind into the bowl with fruit.
Cut tomatoes in halves.
Toss all fruits together with sunflower seeds, mint, and whisked dressing in large serving bowl. Coat everything well. Keep chilled til serving.