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Exotic Jackfruit and Grilled Artichoke Salad with Spicy Tamarind Dressing
Discover a vibrant jackfruit-artichoke salad with tamarind dressing. Perfect for a hearty, nutritious meal that's both vegan and gluten-free!
Step into a world of tantalizing flavors with our Exotic Jackfruit and Grilled Artichoke Salad. This dish is a celebration of vibrant ingredients and bold flavors, designed to nourish your body and delight your taste buds. Packed with fiber, vitamins, and antioxidants, jackfruit is a tropical wonder that provides a meaty texture and subtly sweet flavor, perfect for a plant-based meal. Pair it with grilled artichokes, rich in antioxidants and fiber, for a satisfying salad experience.
What sets this salad apart is its spicy tamarind dressing, a tangy and slightly sweet concoction that complements the savory notes of the jackfruit and artichoke. The unique blend of spices in the dressing not only enhances the flavor but also offers anti-inflammatory benefits. This dish is not just a salad; it's a complete meal that's both filling and refreshing, making it perfect for lunch, dinner, or a substantial side dish.
Recipe Overview
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mexican
Discover a vibrant jackfruit-artichoke salad with tamarind dressing. Perfect for a hearty, nutritious meal that's both vegan and gluten-free!
Ingredients
- • young jackfruit (canned in water): 2 cups, drained and shredded
- • artichoke hearts (fresh or canned, quartered): 4
- • baby spinach: 4 cups
- • cherry tomatoes: 1 cup, halved
- • red onion: 1/2, thinly sliced
- • avocado: 1, cubed
- • tamarind paste: 2 tablespoons
- • maple syrup: 1 tablespoon
- • lime juice: 2 tablespoons
- • chili powder: 1 teaspoon
- • cumin powder: 1 teaspoon
- • olive oil: 2 tablespoons
- • salt and pepper: to taste
- • fresh cilantro: 1/4 cup, chopped
Instructions
- 1 Preheat your grill or grill pan to medium-high heat. Brush the artichoke hearts with a bit of olive oil and grill them for about 5-7 minutes on each side until they are tender and have nice grill marks. Remove from the heat and set aside to cool slightly.
- 2 In a large mixing bowl, combine the shredded jackfruit with 1 tablespoon of olive oil, chili powder, cumin, salt, and pepper. Mix well to coat the jackfruit evenly. Heat a skillet over medium heat and sauté the jackfruit for about 10 minutes until it is heated through and slightly crispy on the edges. Set aside.
- 3 To prepare the dressing, whisk together the tamarind paste, maple syrup, lime juice, and a pinch of salt in a small bowl. Adjust seasoning to taste, adding more lime juice for tanginess or maple syrup for sweetness.
- 4 Assemble the salad by placing the baby spinach as a base on a large platter. Arrange the grilled artichokes, sautéed jackfruit, cherry tomatoes, red onion slices, and avocado cubes on top. Drizzle the spicy tamarind dressing over the salad.
- 5 Garnish with fresh cilantro and serve immediately. Enjoy this hearty and flavorful salad as a standalone meal or alongside your favorite plant-based dishes.
Serving Suggestions
- • This Exotic Jackfruit and Grilled Artichoke Salad pairs beautifully with a side of whole grain quinoa or brown rice for added sustenance. Consider serving it with a refreshing cucumber and mint smoothie or a chilled hibiscus tea to enhance the tropical flavors of the meal. For a touch of crunch, sprinkle some toasted pumpkin seeds or sunflower seeds over the salad just before serving. If you're hosting a gathering, this salad can be a standout centerpiece. Pair it with a selection of other plant-based dishes like roasted sweet potatoes or a colorful fruit platter to create a vibrant and health-focused buffet.
Storage Tips
To store leftovers, place the salad in an airtight container and refrigerate for up to 2 days. It's best to store the dressing separately if possible to keep the salad ingredients fresh and crisp. When ready to serve again, freshen up the salad with a quick toss and a drizzle of stored dressing. Avoid freezing as the texture of the salad components may change unfavorably.
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