Jackfruit Wedge Salad

A meatless take on the steakhouse classic.

Serves 4


1 package Plant-Based Pulled Pork from The Jackfruit Company

1 head iceberg lettuce, quartered, stems removed

2 cups cherry tomatoes, halved

⅓ c radishes, finely diced

Ground black pepper to paste

¼ c chives, chopped

Your favorite bleu cheese, ranch or green goddess dressing


Heat 1 tablespoon of vegetable oil in a large non-stick skillet over high heat. Add Plant-Based Pulled Pork to the pan, spreading it out into a single layer. Reduce the heat to medium high. 

Sauté for 2-3 minutes without stirring to create caramelization and crispy texture. Flip and repeat for another minute. Remove jackfruit from pan and place on a cutting board. Using tongs or two forks, shred the jackfruit to create a pulled texture. 

Plate your lettuce wedges and drizzle each with the dressing of your choice. Top with tomatoes, radishes, and jackfruit, chives and fresh ground black pepper. Serve and enjoy!