Do you remember my recipe for Plantain Tostones from a few days ago? I LOVED using them as a complement to this easy, yet delicious salad. At the last couple of expos I’ve attended, I’ve ran into companies who focus on using jackfruit as a vegan meat substitute. I was highly skeptical of this as I had never heard of or tasted jackfruit. Surprisingly, it was delicious! Honestly, it has a meaty texture, similar to mushrooms or even tofu in certain meals. I also LOVE the way it takes on a variety of flavors – like the enchilada type sauce in this easy recipe. You can even find jackfruit that are premade in most health food stores or Whole Foods, Sprouts, etc. A brand I like is called The Jackfruit Company and they sell a variety of products and flavors. In this recipe, I used Tex-Mex Flavor. Look around, there are many brands available or go crazy and make your own! Makes 4 servings
1 recipe for Plantain Tostones
1 package of Tex-Mex Jackfruit
6-8 cups of mixed salad greens
4 Tbsp salsa (I love Jacob’s Raw brand – it actually contains probiotics)
1 avocado, diced
1 mango, diced
1/2 cup diced pineapple
1/2 cup diced tomatoes
1 tsp fresh cilantro, chopped
- On 4 plates or serving dishes, divide and place salad greens.
- Top greens with a portion of the jackfruit, avocado, mango, pineapple, tomatoes and cilantro.
- Drizzle each serving with a tablespoon of salsa – or other dressing as desired.
- Serve with some tostones.