Deconstructed salsa salad with grilled avocado and avocado sauce

Blanch the sugar snap peas quickly for a bright green colour; pull the string from both seams with a paring knife.

Trim the tomato ends, cut the flesh away from the seed core, cut into batons then cubes.

Trim the cucumber, cut into quarter-inch strips, then batons, then cubes; seed a large cucumber first.

Cut red onion into small dice; add lemon confit, and small-diced jalapeno if wanted.

Season the salsa with olive oil, lemon or lime juice, salt and pepper; red wine vinegar optional.

Slice watermelon radish very thin for garnish.

Cut the avocado lengthwise around the pit, open, remove the pit, cut one half into four wedges and keep the other half for the sauce.

Mark the avocado wedges on both sides on a red hot grill.

Puree one and a half avocados in a food processor with sweated garlic and shallots, lime juice, olive or walnut oil, Tabasco, mustard, salt and pepper, and a dash of heavy cream if desired.

Plate: pipe the avocado sauce, spoon on the salsa, add the grilled avocado, snap peas and radish, garnish with herbs and lime zest.