Start with the dressing. Mince the jalapeño as fine as possible. Mix it together with the olive oil, lime, cider vinegar and 1/2 teaspoon of sea salt. Use a small whisk to blend it all. Refrigerate.

Next make the cheese crisps. Spread the grated cheese onto a parchment lined baking sheet. Bake at 350 degrees for about 10 minutes, but watch it carefully. Once the cheese melts it will brown quickly. You want it just browned around the edges and lightly browned through the middle. Do not over bake.

Let it cool at least 30 to 45 minutes, then break it up into small bite sized pieces. Set aside.

Mix 2 Tablespoons of the feta with the yogurt, blending well. Refrigerate at least 30 minutes. 

Cut the melon into bite sized pieces. Chop cilantro and cut the avocado into bite sized pieces. Toss together with the dressing and 1 Tablespoon of the feta. Refrigerate until ready to eat. 

Just before serving, toss the melons with the yogurt mix, coating each piece evenly. Serve garnished with cheese crisps on the top.