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Southwest Shredded Jackfruit Salad

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A vibrant and completely plant-based salad featuring seasoned shredded jackfruit, crisp vegetables, and fresh lime for a bold Southwest-inspired meal that is both light and satisfying.

Ingredients

  • 2 cups young green jackfruit (canned in water or brine, drained and shredded)
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 4 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup corn kernels
  • 1/4 cup red onion, finely chopped
  • 1 avocado, diced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. Heat olive oil in a skillet over medium heat.
  2. Add the shredded jackfruit along with chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
  3. Cook for 8–10 minutes, stirring occasionally, until the jackfruit softens and absorbs the spices. Let cool slightly.
  4. In a large bowl, combine the chopped romaine, cherry tomatoes, black beans, corn, red onion, and avocado.
  5. Add the seasoned jackfruit to the bowl.
  6. Drizzle fresh lime juice over the salad and gently toss to combine.
  7. Sprinkle chopped cilantro on top before serving.

Notes

  • Use young green jackfruit packed in water or brine, not syrup.
  • Add tortilla strips for extra crunch.
  • Drizzle with avocado-lime dressing or dairy-free chipotle sauce for creaminess.
  • Add quinoa or extra black beans for additional protein.
  • Store components separately for up to 3 days; add avocado just before serving.
  • Seasoned jackfruit can be used as a taco or burrito filling.

Nutrition

Find it online: https://cookedbymaya.com/southwest-shredded-jackfruit-salad/