Wash the melons, cut them in half and remove the seeds.
With the help of two melon ballers of different sizes, scoop out small balls from the flesh.
Also cut the avocado in half, remove the skin and cut very thin slices with a peeler.
Roll them up to form small rosettes.
Using the smaller melon baller, make avocado balls too.
ASSEMBLING AND SERVING THE SALAD
To plate the dish, mix all the fruit balls of different sizes, the avocado balls and the mini mozzarella balls together.
Garnish with avocado rosettes and mint leaves.
Sprinkle with salt flakes, dress with extra virgin olive oil and a drizzle of 2 Gold Medals Balsamic Vinegar.