Plant-Based Jackfruit Salad is a dish that brings a fresh, exciting twist to the world of salads. I first tried it when I was looking for a way to enjoy something light but full of flavor. The plant-based jackfruit in the salad is tender, juicy, and naturally pulls apart like meat, making it the perfect base for a salad. What I love about Plant-Based Jackfruit Salad is that it’s not only delicious but also healthy, with every bite offering a burst of texture and taste. The jackfruit blends perfectly with crunchy vegetables and a light dressing that leaves you feeling good.
A Healthy Choice
Plant-Based Jackfruit Salad is full of healthy ingredients that you can feel good about eating. The jackfruit is not only delicious but also packed with nutrients like fiber and antioxidants. Combined with colorful veggies like cucumbers, tomatoes, and bell peppers, this salad is as good for your body as it is for your taste buds. Plant-Based Jackfruit Salad is a great way to incorporate more plant-based meals into your diet without sacrificing flavor. It’s a salad that truly satisfies your hunger while nourishing your body.
The Perfect Dish for Any Occasion
Whenever I want a dish that’s easy to make yet impressive enough to serve at a gathering, Plant-Based Jackfruit Salad is always my go-to. It’s so simple to prepare, and the ingredients are easy to find at most grocery stores. Whether you’re hosting a casual lunch or a more formal dinner, this salad is a great addition. It’s light, refreshing, and can be customized to suit anyone’s taste. I love how versatile Plant-Based Jackfruit Salad can be, adding a touch of elegance to any meal.
A Taste You’ll Remember
The first time I made Plant-Based Jackfruit Salad, I was surprised at how the flavors came together. The jackfruit absorbs all the flavors of the dressing and spices, making each bite unique. With its natural sweetness and savory crunch from the vegetables, it’s a dish that stays with you long after the meal is over. Plant-Based Jackfruit Salad isn’t just a salad; it’s a new experience with every forkful. It’s one of those recipes you’ll want to make again and again.
Table of Contents
Chef’s Notes- Plant-Based Jackfruit Salad
- Hearts of Palm Preparation: When slicing the hearts of palm, make sure to cut them into even-sized chunks, similar to lobster tails. This not only mimics the texture but also ensures they cook evenly. Avoid over-slicing to preserve their natural shape and texture.
- Drain Hearts of Palm Thoroughly: Properly drain the hearts of palm from the can to avoid excess liquid, which can make the dish too watery. Press gently with a paper towel to absorb any remaining moisture.
- Butter Alternatives: If you’re looking for a lighter alternative, you can substitute the vegan butter with coconut oil or olive oil. Coconut oil adds a subtle sweetness, while olive oil gives a Mediterranean flair to the dish.
- Perfect Garlic Butter: Be careful when melting the butter and garlic. Overheating the garlic can cause it to burn and turn bitter. A gentle heat in 20-second intervals ensures a smoother and more aromatic butter sauce.
- Customize the Seasoning: Adjust the level of paprika to suit your taste, especially if you prefer a spicier kick. You can also experiment with other spices like chili flakes, onion powder, or even smoked salt for depth.
- Dipping Sauce Tip: When making the garlic dip, feel free to add a touch of dijon mustard or a pinch of cayenne pepper for an extra layer of flavor.
- Presentation Tip: To make your dish look even more gourmet, serve the hearts of palm on a decorative platter with a side of crispy bread or a fresh green salad for contrast.
- Pairing Suggestions: This dish pairs beautifully with a light white wine or a sparkling water with lemon. It also complements well with roasted vegetables, steamed asparagus, or a simple cucumber salad for a refreshing contrast.
Plant-Based Jackfruit Salad
Discover the magic of plant-based eating with our Easy Vegan Jackfruit Chicken Salad! Bursting with flavor and texture that rivals traditional chicken salad, this recipe combines tender green jackfruit with chickpeas, fresh celery, and a zesty blend of seasonings. Perfect for a quick lunch, a satisfying meal prep option, or a delightful addition to your picnic spread. Whether you’re vegan, vegetarian, or simply looking to incorporate more plant-based dishes into your diet, this salad is sure to impress. Get ready to elevate your salads with this healthy, affordable, and customizable delight!
4
servings15
minutes0
minutes200
kcal15
minutesKeep the screen of your device on
Ingredients
- Main Components
14 oz green jackfruit in water or brine
2/3 cup cooked chickpeas
- Vegetables
1/3 cup finely chopped celery about half a large stalk
2 tablespoons diced onion
- Dressing
3 tablespoons vegan mayonnaise
2 tablespoons nutritional yeast
1 1/3 teaspoons prepared mustard
- Spices
1/3 teaspoon garlic powder
1/3 teaspoon poultry seasoning
1/3 teaspoon celery salt
1/8 teaspoon black pepper
pinch of paprika
- Alternative Ingredients:
Green Jackfruit: Substitute with young green hearts of palm or artichoke hearts for a similar texture.
Chickpeas: Replace with white beans or lentils.
Vegan Mayonnaise: Use tahini or avocado-based mayo for a different flavor.
Nutritional Yeast: Substitute with finely ground almonds or omit for a less cheesy taste.
Prepared Mustard: Replace with Dijon or yellow mustard.
Poultry Seasoning: Use Italian seasoning or a mix of herbs like thyme sage, and rosemary.
Directions
- Prepare Jackfruit – Begin by discarding the tough core and any seed pods from the jackfruit. Gently pull apart the jackfruit pieces to separate the fibers, revealing any hidden seeds. Place the fibrous jackfruit in a large mixing bowl, discarding the core and seeds. _(Time: 5 minutes)_
- Clean Jackfruit – Thoroughly rinse the jackfruit under cold water using a wire mesh strainer to capture the fibers. Squeeze the jackfruit to remove excess moisture after each rinse. Repeat this rinsing and squeezing process approximately 5 to 6 times, or until the water runs clear and the jackfruit’s flavor has mellowed. _(Time: 10 minutes)_ **Optional:** For quicker drying, use paper towels to absorb excess moisture.
- Prepare Dressing – In a food processor, combine the chickpeas, diced celery, diced onion, vegan mayonnaise, nutritional yeast, prepared mustard, garlic powder, poultry seasoning, celery salt, black pepper, and a pinch of paprika. Pulse until the mixture reaches your desired consistency, either smooth or slightly chunky. _(Time: 5 minutes)_ **Optional:** Add a splash of lemon juice for extra tanginess.
- Combine and Season – Gently fold the processed chickpea mixture into the prepared jackfruit fibers, ensuring an even distribution. Taste the salad and adjust the seasoning as needed, adding more celery salt or black pepper to your preference. _(Time: 2 minutes)
- Serve – Enjoy your Vegan Jackfruit Chicken Salad immediately or refrigerate for later use. **Optional:** Serve on lettuce wraps, sandwiches, or with crackers for a versatile meal option. _(Time: 1 minute)
Equipment
- chef’s knife
- cutting board
- food processor
- colander
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 200kcal
- Fat: 7g
- Saturated Fat: 1g
- Trans Fat: 0g
- Polyunsaturated Fat: 2g
- Monounsaturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 400mg
- Carbohydrates: 30g
- Fiber: 8g
- Sugar: 5g
- Protein: 10g
- Vitamin A: 300IU
- Vitamin C: 5mg
- Calcium: 50mg
- Iron: 3mg
FAQ-Plant-Based Jackfruit Salad
Can I use canned jackfruit for this recipe?
Yes, canned green jackfruit in water or brine works perfectly for this recipe. Make sure to rinse it thoroughly to remove any briny taste before preparing.
What can I substitute for chickpeas?
You can replace chickpeas with white beans or cooked lentils. Both will offer a similar creamy texture and are great sources of protein.
How do I make the salad spicier?
To add some heat, you can incorporate diced jalapeños, cayenne pepper, or a dash of hot sauce into the dressing.
Can I prepare this salad ahead of time?
Absolutely! The salad can be made ahead and stored in the fridge for up to 3 days. It’s perfect for meal prep and the flavors meld together as it sits.
Is there a way to make this salad tangier?
Yes! If you like a tangier taste, add a splash of apple cider vinegar or more mustard to the dressing. You can also squeeze fresh lemon juice into the salad before serving.
