JACKFRUIT TUNA-LESS SALAD
A plant-based "tuna" salad that tastes and feels like the real thing.
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Servings: 2 servings
Calories: 52kcal
Cost: $8
Equipment
- mixing bowl
- wooden spoon
Ingredients
- 1 14 oz [440 g] can of young jackfruit (we order it on Amazon.com)
- 1 stalk of celery finely chopped
- 1 small red onion ¼ cup 38 g, finely chopped
- 1 heaping tbsp. 3 g fresh chopped parsley leaves
- 3 tablespoon 47 g Dijon mustard
- 2 tablespoon 30 g unsweetened plain plant-based yogurt (I used Kite Hill almond)
- ½ teaspoon paprika
- Ground sea salt and pepper to taste
Instructions
- Drain and rinse the jackfruit and pulse in a food processor until it’s shredded and resembles canned tuna. If you don’t have a food processor you can chop it with a knife.
- Put the jackfruit in a medium mixing bowl and add the celery, onion, parsley mustard, yogurt, paprika, and salt and pepper and stir until it’s fully combined.
- Serve as is or as a sandwich.
Notes
If you prefer your salad with mayonnaise you can add 3 tablespoon (45 g) of vegan mayo and 1 tablespoon (15 g) of Dijon mustard.
The Nutrition Facts are an estimate only.
Nutrition
Serving: 1cup | Calories: 52kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 276mg | Potassium: 178mg | Fiber: 2g | Sugar: 4g | Vitamin A: 395IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 1mg
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