Buffalo Jackfruit Salad

The star of this crowd-pleasing meal is the warm buffalo jackfruit piled over the cool, crisp salad. The easy buffalo jackfruit takes minutes to prepare in a frying pan and the flavor is sure to please even the most avid meat-eaters. Drizzle the salad with some ranch and blue cheese, and you have a yourself a knockout meal.

How To MakeDiet Type: Classic

Freeze For Not recommended

Best by 3-4 days w/o dressing

Shopping List

Salad

1/2 head romaine lettuce
1 celery stalk, thinly sliced
1 ounce blue cheese, crumbled
2 tablespoons red onion (optional)
ranch salad dressing (store-bought or homemade) Buffalo Jackfruit
1 (20 ounce) can green jackfruit (about 2 heaping cups)
3 tablespoons buffalo sauce (we like Frank's)
1 1/2 tablespoons butter or oil
1 1/2 tablespoons ketchup (optional, for sweetness)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper, to taste

Instructions

Step 1: Prepare the buffalo jackfruit by draining and rinsing the canned jackfruit. Squeeze the jackfruit lightly in a towel to remove excess liquid. Pull apart the jackfruit so that it looks shredded and discard any hard seeds or pods.
Step 2: Heat the butter or oil in a wide frying pan over medium-high heat. Once melted, add the jackfruit, buffalo sauce, garlic powder, onion powder, optional ketchup. Season with salt and pepper. Add in 1 tablespoon(s) of water and stir everything together for 2 to 3 minutes, or until the liquid has cooked off and the jackfruit is warm and saucy. Taste and adjust seasonings as desired (this is currently mild-medium). Set aside.
Step 3: Wash and chop the romaine into bite-sized pieces. Mix the romaine with the celery and optional onion.
Serve: Put the salad onto plates and divide the warm buffalo jackfruit on top. Crumble the blue cheese over the top and drizzle with the ranch dressing. Garnish with fresh cilantro if desired. Enjoy.

Recipe Notes

Note 1: Can't find jackfruit? We've also had success making this with an equivalent amount of chickpeas or 2.5 cups of sliced shiitake mushroom. The mushrooms will need to be cooked for 5 to 6 minutes, or until softened.

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Nutrition

Serves 2
Calories Per Serving: 338			DAILY VALUE %
Total Fat 30g	46%	Protein 4g	8%
Total Carbohydrate 16g	5%	Net Carbohydrate 11g
Fiber 7g	30%	Potassium 203mg	6%
Vitamin A	11%	Vitamin C	2%
Calcium	9%	Iron	7%

Nutritional information is for 1 serving, using 2 tablespoons of Tessemae's Ranch Salad Dressing.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

The star of this crowd-pleasing meal is the warm buffalo jackfruit piled over the cool, crisp salad. The easy buffalo jackfruit takes minutes to prepare in a frying pan and the flavor is sure to please even the most avid meat-eaters. Drizzle the salad with some ranch and blue cheese, and you have a yourself a knockout meal.

How To MakeDiet Type: Low-carb

Freeze For Not recommended

Best by 3-4 days w/o dressing

Shopping List

Salad

1/2 head romaine lettuce
1 celery stalk, thinly sliced
1 ounce blue cheese, crumbled
2 tablespoons red onion (optional)
ranch salad dressing (store-bought or homemade) Buffalo Jackfruit
1 (20 ounce) can green jackfruit, packed in water or brine (about 2 heaping cups)
3 tablespoons buffalo sauce (such as Frank's hot sauce)
1 1/2 tablespoons butter or oil
1 1/2 tablespoons unsweetened ketchup (optional, for sweetness, Note 1)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper, to taste

Instructions

Step 1: Prepare the buffalo jackfruit by draining and rinsing the canned jackfruit. Squeeze the jackfruit lightly in a towel to remove excess liquid. Pull apart the jackfruit so that it looks shredded and discard any hard seeds or pods.
Step 2: Heat the butter or oil in a wide frying pan over medium-high heat. Once melted, add the jackfruit, buffalo sauce, garlic powder, onion powder, optional ketchup. Season with salt and pepper. Add in 1 tablespoon(s) of water and stir everything together for 2 to 3 minutes, or until the liquid has cooked off and the jackfruit is warm and saucy. Taste and adjust seasonings as desired (this is currently mild-medium). Set aside.
Step 3: Wash and chop the romaine into bite-sized pieces. Mix the romaine with the celery and optional onion.
Serve: Put the salad onto plates and divide the warm buffalo jackfruit on top. Crumble the blue cheese over the top and drizzle with the ranch dressing. Garnish with fresh cilantro if desired. Enjoy.

Recipe Notes

Note 2: Can't find jackfruit? I've also had success making this with 2.5 cups of sliced shiitake mushroom. The mushrooms will need to be cooked for 5 to 6 minutes, or until softened.

Nutrition

Serves 2
Calories Per Serving: 338			DAILY VALUE %
Total Fat 30g	46%	Protein 4g	8%
Total Carbohydrate 16g	5%	Net Carbohydrate 9g
Fiber 7g	30%	Potassium 203mg	6%
Vitamin A	11%	Vitamin C	2%
Calcium	9%	Iron	7%

Nutritional information is for 1 serving, using 2 tablespoons of Tessemae's Ranch Salad Dressing.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

The star of this crowd-pleasing meal is the warm buffalo jackfruit piled over the cool, crisp salad. The easy buffalo jackfruit takes minutes to prepare in a frying pan and the flavor is sure to please even the most avid meat-eaters. Drizzle the salad with some ranch and blue cheese, and you have a yourself a knockout meal.

How To MakeDiet Type: Plant-based

Freeze For Not recommended

Best by 3-4 days w/o dressing

Shopping List

Salad

1/2 head romaine lettuce
1 celery stalk, thinly sliced
1 ounce vegan cashew cheese, crumbled (optional)
2 tablespoons red onion (optional)
vegan blue cheese or ranch salad dressing (store-bought or homemade) Buffalo Jackfruit
1 (20 ounce) can green jackfruit, packed in water or brine (about 2 heaping cups)
3 tablespoons buffalo sauce (such as Frank's hot sauce)
1 1/2 tablespoons plant-based butter or oil
1 1/2 tablespoons ketchup (optional, for sweetness, Note 1)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper, to taste

Instructions

Step 1: Prepare the buffalo jackfruit by draining and rinsing the canned jackfruit. Squeeze the jackfruit lightly in a towel to remove excess liquid. Pull apart the jackfruit so that it looks shredded and discard any hard seeds or pods.
Step 2: Heat the butter or oil in a wide frying pan over medium-high heat. Once melted, add the jackfruit, buffalo sauce, garlic powder, onion powder, optional ketchup. Season with salt and pepper. Add in 1 tablespoon(s) of water and stir everything together for 2 to 3 minutes, or until the liquid has cooked off and the jackfruit is warm and saucy. Taste and adjust seasonings as desired (this is currently mild-medium). Set aside.
Step 3: Wash and chop the romaine into bite-sized pieces. Mix the romaine with the celery and optional onion.
Serve: Put the salad onto plates and divide the warm buffalo jackfruit on top. Crumble the optional cashew cheese over the top and drizzle with the ranch or blue cheese dressing. Garnish with fresh cilantro if desired. Enjoy.

Recipe Notes

Note 1: If you don't have ketchup available, try substituting with 1 tablespoon of coconut sugar or date syrup mixed with 1/2 tablespoon of tomato paste.

Note 2: Can't find jackfruit? I've also had success making this with an equivalent amount of chickpeas or 2.5 cups of sliced shiitake mushroom. The mushrooms will need to be cooked for 5 to 6 minutes, or until softened.

Nutrition

Serves 2
Calories Per Serving: 273			DAILY VALUE %
Total Fat 23g	35%	Protein 1g	3%
Total Carbohydrate 16g	5%	Net Carbohydrate 9g
Fiber 7g	30%	Potassium 299mg	9%
Vitamin A	2%	Vitamin C	2%
Calcium	5%	Iron	5%

Nutritional information is for 1 serving, using 2 tablespoons of Primal Kitchen Vegan Ranch and no optional cheese included.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

The star of this crowd-pleasing meal is the warm buffalo jackfruit piled over the cool, crisp salad. The easy buffalo jackfruit takes minutes to prepare in a frying pan and the flavor is sure to please even the most avid meat-eaters. Drizzle the salad with some ranch and blue cheese, and you have a yourself a knockout meal.

How To MakeDiet Type: Paleo

Freeze For Not recommended

Best by 3-4 days w/o dressing

Shopping List

Salad

1/2 head romaine lettuce
1 celery stalk, thinly sliced
1 ounce non-dairy cashew cheese, crumbled (optional)
2 tablespoons red onion (optional)
paleo blue cheese or ranch salad dressing (store-bought or homemade) Buffalo Jackfruit
1 (20 ounce) can green jackfruit, packed in water or brine (about 2 heaping cups)
3 tablespoons buffalo sauce (such as Frank's hot sauce)
1 1/2 tablespoons grass-fed butter or oil
1 1/2 tablespoons paleo ketchup (optional, for sweetness, Note 1)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper, to taste

Instructions

Step 1: Prepare the buffalo jackfruit by draining and rinsing the canned jackfruit. Squeeze the jackfruit lightly in a towel to remove excess liquid. Pull apart the jackfruit so that it looks shredded and discard any hard seeds or pods.
Step 2: Heat the butter or oil in a wide frying pan over medium-high heat. Once melted, add the jackfruit, buffalo sauce, garlic powder, onion powder, optional ketchup. Season with salt and pepper. Add in 1 tablespoon(s) of water and stir everything together for 2 to 3 minutes, or until the liquid has cooked off and the jackfruit is warm and saucy. Taste and adjust seasonings as desired (this is currently mild-medium). Set aside.
Step 3: Wash and chop the romaine into bite-sized pieces. Mix the romaine with the celery and optional onion.
Serve: Put the salad onto plates and divide the warm buffalo jackfruit on top. Crumble the optional cashew cheese over the top and drizzle with the ranch or blue cheese dressing. Garnish with fresh cilantro if desired. Enjoy.

Recipe Notes

Note 1: If you don't have ketchup available, try substituting with 1 tablespoon of coconut sugar or date syrup mixed with 1/2 tablespoon of tomato paste.

Note 2: Can't find jackfruit? I've also had success making this with 2.5 cups of sliced shiitake mushroom. The mushrooms will need to be cooked for 5 to 6 minutes, or until softened.

Nutrition

Serves 2
Calories Per Serving: 313			DAILY VALUE %
Total Fat 28g	43%	Protein 2g	5%
Total Carbohydrate 16g	5%	Net Carbohydrrate 9g
Fiber 7g	30%	Potassium 203mg	6%
Vitamin A	9%	Vitamin C	2%
Calcium	5%	Iron	7%

Nutritional information is for 1 serving, using 2 tablespoons of Primal Kitchen Vegan Ranch and no optional cheese included.

Nutritional Data Disclaimer

The website is written and produced for informational purposes only. The nutritional data on this site has not been evaluated or approved by a nutritionist or the FDA. The data is calculated through a third party online nutritional calculator, and is not guaranteed to be accurate. Although Bravabod does its best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as brands purchased and fluctuations in fresh produce alters the nutritional information in any given meal. For the most accurate nutritional information in a given meal, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator or with the assistance of a licensed medical professional.

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