A unexpected and refreshing summer salad that's bright, crunchy, sweet and savory
Start by making the spicy herb dressing. Add the mint, parsley, basil, lemon juice, jalapeno, garlic, water, honey, and salt to a food processor. Pulse a few times to break everything up then blend on low for 15-20 seconds.
Slowly add in the avocado oil to the other ingredients while blending on low. Taste and adjust honey or salt as needed
Slice celery on the bias, chop cucumber, and thinly slice fennel. Add all ingredients to a large mixing bowl.
For the honeydew, dice a little smaller than normal so every bite of the salad has a little bit of sweet honeydew in it.
If making this salad in advance, refrigerate all prepped ingredients at this point let sit in the fridge for up to 6 hours
Combine the celery, cucumber, honeydew, fennel, and 1/3 cup of the spicy herb dressing in a large mixing bowl. Stir well to coat every bite in the dressing. Spoon onto a platter
Once plated, sprinkle feta cheese all over the top of the salad. Garnish with chopped fennel fronds to give it just another layer of greenery. Serve right away while the vegetables are still cold