A real sandwich, no bread required

Crisp jicama stands in for bread, and 5 minutes later you have a real sandwich in your hands, built for a hot day or a day with leftovers to use up and no patience for cooking.

Jicama is crisp, neutral, and a source of vitamin C and fiber, which feeds a healthier gut community, while avocado brings the kind of healthy fat that helps carry fat-soluble nutrients and keeps you full. It is light food that still eats like a proper meal.

Stack it so it looks good. A clean, colorful little sandwich on a plate is more inviting than the same things piled in a bowl. Take a breath before you eat, and let even a 5-minute lunch be something you sit down to with a bit of presence.

Ingredients

• 8 jicama slices, peeled and cut 1/8 inch thick
• 4 lettuce leaves, torn
• 4 ounces deli meat (check the label for clean, AIP-compliant ingredients)
• 2 avocados, sliced
• 16 dill pickle slices
• 1/4 cup red onion, chopped
• Sea salt
• Pinch of black pepper (omit for AIP)

Method

Lay out 4 of the jicama slices as the bottoms.

Stack each with lettuce, deli meat, avocado, pickle slices, and red onion, then season with sea salt.

Cap each stack with one of the remaining jicama slices and serve cold.

*Adapted from a-clean-plate*