• Leslie

Jackfruit Taco Salad

I first discovered jackfruit at Even Stevens sandwich shop in Tempe Arizona. On the menu was a jackfruit carnitas sandwich that I wanted to order but no luck, it was sold out! Ever since then, I have been on the lookout for this unusual fruit. Now sold in places like Whole Foods, this is the largest tree fruit in the world, and boasts a number of nutritional benefits. Loaded with vitamin C (particularly helpful during the winter months), jackfruit is also a good source of vitamins (A,E, K, B6), Minerals (including magnesium, potassium, iron, calcium, and zinc), protein, and FIBER! All that and absolutely ZERO cholesterol. If you swap this with a pile of pork or beef, the list would be quite the opposite. So go on and get our jackfruit on!


Jackfruit Taco Salad

(serves 6)


Ingredients:

1 small head cauliflower, riced with a box grater

1 small head romaine lettuce, shredded

½ small head red cabbage, shredded

1 10 oz package Jackfruit (I used Upton’s brand Chili Lime Carnitas), chopped

2 cups black beans, cooked (or 1 can)

1 Tbsp ghee

2 tsp ground cumin

Himalayan salt & freshly ground pepper to taste

1 avocado, diced

lime wedges & cilantro, optional for garnish

Tortilla chips, organic, non-GMO, optional


Directions:

1) In a small frying pan, heat ghee. Add beans and cumin, salt and pepper and saute for about 1-2 minutes.

2) In a large bowl, add lettuce, cabbage, cauliflower rice, beans, jackfruit, salsa. Toss well and serve with organic, non-GMO corn chips. YUM!

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