Bacon and avocado lettuce wraps: a real lunch, ready in 15 minutes

Crisp bacon, cool avocado, a little bite of onion and olive, all folded into a lettuce leaf. It takes about 15 minutes and asks nothing of you on a hard day, and it eats like a real lunch.

Avocado is a source of monounsaturated fat and potassium, and it carries folate and fiber that support gut and heart function. The healthy fat also helps your body absorb the fat-soluble nutrients in the rest of your meal. This is a quick lunch that works with your body while you stay the course.

A pig gave the bacon here. Cooking it slowly until it crisps, then building something genuinely good around it, is a small way of honoring that.

Ingredients

• 6 slices bacon
• 2 large green lettuce leaves
• 1 small avocado, sliced
• 2 tablespoons red onion, sliced
• 2 tablespoons black olives, sliced
• A dash of sea salt

For strict elimination, use a bacon with no added sugar and no nightshade-derived spices (paprika and chili are common hidden additions). Check the label.

Method

Lay the bacon in a cold skillet and cook over medium heat, turning once, until it crisps the way you like it, around ten minutes. Drain it on a clean towel.

Lay out the two lettuce leaves. Divide the bacon, avocado, onion, and olives between them. Add a dash of salt, fold or roll each leaf around the filling, and eat.

If you want to vary it through the week, the source notes you can swap in shredded chicken or ham for the bacon, or add shredded carrot or sliced mushroom.

*Adapted from a-clean-plate*