Ingredients:
1 cup Extra virgin olive oil (EVOO)
½ cup Balsamic vinaigrette 
2 Limes
2 cups Watermelon
1 Zucchini
1 Gala apple
Himalayan Pink Salt
Edible flowers

Total cooking time:
30 mins

Recipe:

1. Spiralize zucchini into ribbons
2. Dice watermelon and grill with light splashes of EVOO in a medium skillet until brown
3. While the watermelon is cooking, whisk 1 cup EVOO with juice of two limes and balsamic vinaigrette until fully mixed and a light mustard yellow color
4. Once the watermelon cubes are cooked, wrap them in the zucchini ribbons
5. Plate with a base of the sweet and sour vinaigrette and then place the zucchini covered watermelon around the edges
6. Sprinkle pink salt and add spiralized apple for additional crunch
7. Decorate with flowers ​