This recipe was inspired by Ferran Adria, El Bulli's head chef.
1/4 seedless watermelon, cut into 2-inch cubes
1 Tbsp fresh lemon juice
1 tsp grated lemon zest
1 avocado, cut diagonally
1/4 cup olive oil
1 Tbsp sherry vinegar
Skewer a piece of avocado, then a watermelon cube on a bamboo skewer. Once done, in a bowl, mix the lemon juice, half the lemon zest, the oil and the vinegar to make the dressing.
Place the skewers on a serving plat and pour the dressing on top. Sprinkle with salt, the remaining lemon zest and edible flowers or herbs. Serve immediately.