Wash tomatoes and cut into fine dice. Remove seed for cucumber and cut into fine dice. Cut jalapeño in half, remove seeds and white membranes and cut into fine dice. Chop red onion. Mince lemon confit. Combine all ingredients together, season with lemon juice, or vinegar, salt and pepper to taste; chill.
In a hot skillet, sweat the minced shallots and garlic with 1 Tbsp/15g olive oil and let cool. In a food processor, blend avocado flesh along with the heavy cream. Add shallots, garlic, and lime juice. Season with salt, pepper, cumin, tabasco, salt and pepper.
Blanch sugar snap peas in salted boiling water for about a minute; transfer in ice water. Remove string and open it; set aside. Cut avocado into wedges and grill on a red hot grill for about 2 minutes on each side. Luster the grilled avocado wedges with olive oil before plating.
Mix salt and sugar together. Squeeze out a couple of lemons. Quarter remaining lemons but not all away through. Stuff each lemon with the salt-sugar mixture. Pack lemons into jars alternating with more salt-sugar mixture and juice. Seal and refrigerate the lemons for at least 2 weeks. Best after 3 months and can be kept for more than a year. Lemon confit can also be canned and sterilized; they'll keep for years at room temperature. To use the cured lemons, remove the flesh and scrape the remaining white part saving the peel only. Rinse well and cut into fine dices.
Pipe out a circle of avocado cream on each plate. Spoon out a generous tablespoon of salsa, and add a grilled avocado wedge. Garnish with sugar snap peas, thinly watermelon radish slices, cilantro and edible flowers if desired. Bon appétit!