It’s officially summer, which means it’s officially salad season—a time to leave the oven off and enjoy colorful, crunchy bowls of fresh, warm-weather produce. Here are some of our favorite plant-based salad recipes, each elevated to entrée status with the addition of meaty young jackfruit.
Ashley Melillo of Blissful Basil for The Jackfruit Company
This leafy main course is like one you’d find in many popular restaurants, but made completely plant-based thanks to our BBQ Jackfruit and a deliciously creamy cashew ranch dressing.
A crunchy slaw with a base of Napa cabbage, this refreshing salad highlights the texture of shredded jackfruit in a fun way by combining it with similarly shredded veggies that keep well when dressed (read: perfect for leftovers!)
My Quiet Kitchen
If you’re looking for something creamier, try this delightfully unexpected combination of tropical fruit and herbaceous dill. It’s tasty and hearty on its own, but would also be great served on toast.
Bold Asian flavors like chili oil, citrus and cilantro take center stage in this beautiful and highly adaptable salad. Creamy avocado and crunchy peanuts are both optional, but we recommend adding both for textural contrast.
Consider this a nutrient-dense twist on a caesar salad, made with hearty jackfruit (try our Lightly Seasoned here) and a craveable cashew dressing. Persian cucumbers and pine nuts add crunch, while cherry tomatoes provide a pop of color.
Here’s a salad of the sandwich variety, perfect for adding to bread, wraps or lettuce. You can easily adjust the spices to suit your preference, but we like the smokiness that the paprika lends.
Have you joined the mason jar salad fan club yet? You will after trying this layered beauty, packed with protein-rich chickpeas, savory olives, crisp veggies, and Lemon Garlic Jackfruit. It’s the ideal make-ahead lunch for hot summer days.