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Exotic Jackfruit and Seitan Rainbow Salad with Balsamic Orange Vinaigrette
Discover a vibrant, nutrient-packed salad with jackfruit, seitan, and a tangy balsamic orange vinaigrette. A perfect blend of flavors and textures!
Step into a world of vibrant flavors and textures with our Exotic Jackfruit and Seitan Rainbow Salad. This big beautiful salad is a feast for the senses, offering a delightful combination of fresh produce, plant-based proteins, and a zesty balsamic orange vinaigrette. The salad's striking colors are not just for show; they represent a powerhouse of nutrients packed into every bite.
Jackfruit, a versatile fruit known for its fibrous texture, provides a satisfying base that beautifully complements the savory goodness of seitan. This dish is not only a visual masterpiece but also a nutritional wonder, bringing together a variety of vitamins, minerals, and antioxidants. The balsamic orange vinaigrette adds a refreshing citrusy twist, enhancing the natural flavors without overpowering them. Perfect for a health-conscious meal, this salad is a testament to the delicious possibilities of plant-based eating.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mediterranean
Discover a vibrant, nutrient-packed salad with jackfruit, seitan, and a tangy balsamic orange vinaigrette. A perfect blend of flavors and textures!
Ingredients
- • young green jackfruit: 1 can (20 oz), drained and shredded
- • seitan: 8 oz, cut into thin strips
- • red bell pepper: 1, thinly sliced
- • yellow bell pepper: 1, thinly sliced
- • purple cabbage: 1 cup, shredded
- • baby spinach: 2 cups
- • cherry tomatoes: 1 cup, halved
- • avocado: 1, diced
- • pumpkin seeds: 1/4 cup, toasted
- • balsamic vinegar: 3 tablespoons
- • freshly squeezed orange juice: 2 tablespoons
- • olive oil: 2 tablespoons
- • Dijon mustard: 1 teaspoon
- • garlic: 1 clove, minced
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
Instructions
- 1 Preheat your air fryer to 375°F (190°C). This quick step ensures the seitan comes out perfectly crispy with minimal oil.
- 2 In a small bowl, whisk together the balsamic vinegar, orange juice, olive oil, Dijon mustard, garlic, salt, and pepper to create the vinaigrette. Set aside to allow the flavors to meld.
- 3 Place the seitan strips in the preheated air fryer and cook for 8-10 minutes, shaking halfway through, until they are golden and slightly crisp.
- 4 In a large salad bowl, combine the shredded jackfruit, red and yellow bell peppers, purple cabbage, baby spinach, cherry tomatoes, and avocado. Toss gently to mix.
- 5 Add the crispy seitan strips on top of the salad. Drizzle with the balsamic orange vinaigrette and toss lightly to coat all ingredients evenly.
- 6 Sprinkle toasted pumpkin seeds over the salad for a crunchy finish. Serve immediately, enjoying the vibrant colors and flavors.
Serving Suggestions
- • This vibrant salad pairs beautifully with a side of whole grain bread or a light quinoa pilaf, adding even more texture and fiber. For a refreshing beverage, consider a chilled herbal iced tea, such as hibiscus or mint, which complements the citrus notes of the vinaigrette. For added protein, you might choose to serve the salad alongside a bowl of lentil soup or a lightly grilled tempeh skewer. The salad's versatility makes it suitable for lunch or dinner, providing a satisfying meal on its own or as part of a larger spread.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to two days. For best results, keep the vinaigrette separate and add just before serving to maintain freshness and prevent the salad from becoming soggy. If the salad contains avocado, consider storing slices separately and adding them fresh to avoid browning. Refresh leftovers with a squeeze of lemon or lime juice to rejuvenate the flavors before serving.
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