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.
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.
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