Crack the egg then place in a bowl.

Pour extra virgin olive oil into the bowl then mix until incorporated.

Remove the squid ink and put the squid in the egg mixture. Soak for a few minutes.

Preheat an oven to 400°F and line a baking tray with aluminum foil.

Once the oven is ready, take the squids out of the marinade and transfer to the almond flour.

Shake the squids several times until the squids are completely coated with flour.

Transfer the coated squids to the prepared baking tray and spread evenly.

Bake the squids for approximately 10 minutes then flip all of the squids.

Bake again for another 10 minutes or until the squids is crispy and lightly golden brown.

Remove the squids from the oven and transfer to a serving dish.

Cut the avocado into halves then discard the seed.

Scoop out the avocado flesh and mash until smooth and creamy.

Add mayonnaise, pepper, tomato puree, and lemon juice to the avocado then mix until combined.

Serve the baked squids with avocado lemon salsa.

Enjoy!