In a small bowl, whisk together the olive oil, fresh lime juice, minced garlic, honey, and salt until emulsified and the honey dissolves completely. Taste and adjust the balance of acidity and salt as needed. Set aside while you prepare the vegetables—this allows the garlic to infuse the dressing with subtle flavor. I like to use fresh lime juice rather than bottled because it makes a noticeably brighter difference in the final salad.

Cube the watermelon into 1-inch pieces and place in a large serving bowl. Slice the cucumber into 1/2-inch half-moons and thinly slice the red onion, then add both to the bowl. Seed and mince the jalapeño and set aside separately. Crumble or measure out the feta cheese and keep it nearby. Do not cut the avocado yet—it will be added just before serving to prevent browning. Tear the fresh mint leaves and set aside.

Pour about half of the vinaigrette from Step 1 over the watermelon, cucumber, and red onion mixture, then gently toss to coat everything lightly. This initial dressing allows the vegetables to absorb flavor without becoming waterlogged. Add the feta cheese and minced jalapeño, then gently toss again to distribute evenly. I prefer to add the feta before the avocado so it seasons the entire salad, but it won't get crushed.

Just before serving, dice the avocado into 1/2-inch cubes and gently fold it into the salad along with the torn mint leaves. Drizzle the remaining vinaigrette over the top and sprinkle with fresh black pepper and additional salt to taste. Serve immediately while the salad is still cool and fresh—the timing is important here since the avocado and mint are at their best when just added.