Buffalo Jackfruit Salad - Bravabod
Recipes

Buffalo Jackfruit Salad

Valentina

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

liked this

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 ketchup (optional, for sweetness, Note 1)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and pepper, to taste

Instructions
  1. 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.
  2. 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.
  3. Step 3: Wash and chop the romaine into bite-sized pieces. Mix the romaine with the celery and optional onion.
  4. 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: 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

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

liked this

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
  1. 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.
  2. 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.
  3. Step 3: Wash and chop the romaine into bite-sized pieces. Mix the romaine with the celery and optional onion.
  4. 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

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

liked this

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
  1. 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.
  2. 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.
  3. Step 3: Wash and chop the romaine into bite-sized pieces. Mix the romaine with the celery and optional onion.
  4. 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

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

liked this

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
  1. 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.
  2. 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.
  3. Step 3: Wash and chop the romaine into bite-sized pieces. Mix the romaine with the celery and optional onion.
  4. 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

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Buffalo Jackfruit Salad

PT20M 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) 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 ketchup (optional, for sweetness, Note 1) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 2 Servings Ingredients:

2 Servings

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