Avocado · olive oil · lemon · herbs
Slice and serve. That is all. Okay, we can’t leave all this blank space, so here are a few more words: Slice around the avocado, down to the pit, and twist apart the two halves. Slice the fruit stem-to-stern and peel the rind from each slice. Arrange your slices on the plate in some decorative pattern, drizzle with olive oil, and season with salt, pepper and chopped herbs. Serve with a wedge of lemon or lime and practically no effort whatsoever.
(When in doubt, add salt and/or pepper.)
~1g net carbs per half of a raw avocado