From Coles Magazine
Peel, seed and chop 1 medium honeydew melon. Freeze on a tray until firm. Rub the rim of 4 chilled glasses with lime and dip in Himalayan pink salt to coat. Chill. Blend melon with 1/2 cup tequila, 1 1/4 cup Cointreau and 1/2 cup fresh lime juice ina blender until smooth. Pour into glasses.