After the excitement and bustle that was yesterday (the day of my book release!) I’m looking for something simple, cheerful, and tasty to start my day. This avocado carpaccio certainly fits the bill. It highlights the creamy texture of the avocado, with the right amount of tang and bite from the lemon, capers, and shallot. Enjoy it on its own or with a piece of your favorite allergy-safe toast, or even a good crunchy piece of romaine lettuce.

Free from: peanuts, nuts, dairy, egg, soy, wheat, fish, shellfish

Ingredients
2 small or 1 large avocado
1 small shallot
1 tsp capers
2 tsp good olive oil
2 tsp fresh lemon juice
2 slices of lemon
a few leaves of fresh basil
flaky sea salt, and black pepper to taste

Slice the avocado the short way around, remove the pit, and peel off the skin, keeping the flesh as intact as possible. Slice each half into rounds. Arrange the rounds on a plate. Peel and thinly slice the shallot and spread out over the avocado. Next, add the capers and a few leaves of fresh basil for colour. Drizzle with lemon and olive oil, and season with flaky sea salt (adds a nice crunch) and black pepper to taste.

Serve immediately with your favorite crackers, bread, or salad.

Serves 1 as a salad, or 2 as a snack/appetizer