Bring 3 quarts of water to a boil in a large pot over high heat. Add the rice and salt and cook, stirring occasionally, until the rice is tender, 22 to 25 minutes—boiling the rice in ample water ensures the grains stay separate and fluffy. Drain the rice well, spread it onto a rimmed baking sheet, and drizzle with the first portion of lime juice. Let the rice cool completely, about 10 minutes, then transfer to a large bowl.

Whisk the oil, honey, garlic, lime zest, remaining lime juice, cumin, salt, and pepper together in a small bowl until emulsified. Drizzle the dressing over the cooled rice and toss to coat. Add the tomatoes, avocado, and jalapeño and gently fold to combine so the avocado pieces remain intact. Let the salad sit for 10 minutes to allow the grains to absorb the dressing.

Add the cilantro and most of the scallions and toss gently. Taste and adjust the seasoning with additional salt and pepper as needed. Sprinkle with the remaining scallions and serve at room temperature.