Hey, guys! I am so so so excited for this recipe today! We are making a festive holiday Cranberry Almond Jackfruit Salad!
Jackfruit is one of my favorite things to experiment with. I have made BBQ sandwiches, jackfruit and cheesy rice bake, baked jackfruit on top of a fresh salad, and even grilled marinated jackfruit! Honestly I love it in all its forms. I can’t get enough of this delicious and versatile fruit.
If you haven’t cooked with jackfruit before, don’t fret! It is super easy to get the hang of, and you’ll want to because its so yummy and the possibilities are endless.
Jackfruit is a fruit that is native to South India. They are HUGE. I am talking 20 pounds or more sometimes. You can find them in large farmer’s markets, but I usually buy canned or boxed jackfruit. I bought a Glorious 20 pound jackfruit once, but it was so much meat that I never got to use it all. And ultimately, it ended up wasted. 🙁
So, for that reason, and for sheer simplicity’s sake, I stick to the cans for now. This way also cuts down significantly on prep time. 🙂
Jackfruit is great for so many reasons, not least of which is its nutritional benefits. If you are calorie conscience like me, you’ll be ecstatic to learn that a 1/2 cup of jackfruit only has 40 calories and 0 grams of fat. Yes, you read that right, 40 calories, no fat!!
This makes the perfect addition to a healthy diet, whether or not you are watching your waistlines!
Besides being low in calories, jackfruit also has wonderful health properties. Rich in antioxidants, fiber, vitamins, and minerals. Jackfruit supplies the body with a powerhouse of healthy
This Cranberry Almond Jackfruit Salad is so tasty that I made a double batch so that I could eat leftovers the next day for lunch. But my husband and I ate it all in one sitting, with a little help from our puppy that loved it too, haha. It’s THAT good!
Luckily, it’s super quick and easy to throw together, so it’s not a big job to remake it when you have a craving. This would make a great weekday lunch or light dinner because of how easy it is to make (required no cooking!) and because it’s loaded with healthy, energy giving ingredients.
It all starts with sorting through the jackfruit. You drain the can and remove the jackfruit from the can and into a large bowl.
Then we take each piece and cut off the core part. We want the meaty, pulled pork looking parts of the jackfruit, so we can discard the rest. The core looks tougher and is solid in comparison to the shredded looking parts. Getting rid of the other parts will yield the dish to be more consistent in texture and in flavors. Plus, it looks better for presentation.
After sorting, put the jackfruit in a colander and rinsing clean. Make sure to give the colander a good shake or two, we want to have it as dry as possible before we add our other flavor-giving ingredients!
I used Spectrum brand low-fat vegan mayo for this, but you can use whatever you have hand or your favorite vegan mayo. As far as flavor, the Just Mayo brand is excellent and identical to traditional mayo, in my humble opinion. 😉 But I really love the Spectrum brand for being so low in calories (only 35 for two TBSP!) compared to the other brands available. It’s a bit hard to find, currently I can only get it at Sprouts. Has anyone else tried this one?
Anyway, grab your fav vegan mayo and a red bell pepper (or green, if that’s more your thing), some celery, lemon, and fresh dill. Throw that all together, and you’ve got yourself one tasty salad!
I made open face sandwiches with mine. With a really thick piece of good toast, I layered it with a quick guacamole, tomato slice, and the jackfruit. It was…AMAZING.
It makes me feel so good when I succeed at creating a dish that is completely and totally satisfying and only takes a few minutes to whip together.
If you want to explore making more meals with jackfruit, check out my barbecue jackfruit, it’s a go to in our house and I think you’ll love it, too!
I hope you guys try this recipe out. And if you do, please let me know how it went in the comments! I look forward to reading responses. 🙂Print
Quick, easy, and delicious plant based salad that will satisfy cravings and supply the body with antioxidant protection and essential nutrients.
- 1 can of young green jackfruit
- 3 TBSP vegan mayo
- 1/2 red bell pepper
- 2 small stalks of celery, or 1 large
- Handful of fresh cranberries
- 1/2 lemon, juiced
- 2 TBSP fresh dill, or more to taste, chopped finely (I like a lot of dill, so I always add extra)
- 2 TBSP flat leaf parsley, chopped finely
- Drain and remove jackfruit from can. Rinse. Sort through jackfruit and discard the parts that look like seeds. Cut off the tough core meat sections and discard. Rinse again thoroughly in a colander.
- Chop jackfruit into smaller, bite sized pieces and add to large bowl.
- Roughly chop cranberries into tiny bite sized pieces.
- Add mayo, bell pepper, celery, chopped cranberries, juice of lemon, dill, and parsley.
- Toss well to combine. Enjoy on toast with guac and a fresh tomato.
To make a quick and easy guac:
1. Take 1 avocado and deseed it. Mash it up in a small bowl.
2. Add 1/8 tsp cumin
3. 1/2 lemon, juiced
4. salt and pepper to taste.
5. Enjoy! 🙂
*If you don’t have a zester or grater, you can use this easy trick I use often. Sometimes I like it more than using a grater! Take a sharp knife and carefully cut of the top portion of the peel, careful not to get too much of the white flesh part. Now cut the peeling into tiny pieces, voila!