Make dressing: Combine the lime juice and zest with the oil and honey. Add some chili flakes for added heat and vinegar for more acidity (as an option). Set aside.
Assemble salad: Scatter the spinach over a large plate/shallow bowl. Arrange the cantaloupe, avocado and blueberries over the top.
Garnish and serve: Garnish with the chopped herbs, pour over the dressing, season to taste and serve.
Notes
You can slice or chop the cantaloupe and avocado, alternatively use a melon baller.
I recommend using baby spinach as it's tastier and a little sweeter than regular spinach.
This salad is especially delicious with pink himalayan salt.
Serve with a simple lime and mint dressing (as per recipe) or blueberry vinaigrette.