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Vibrant Ginger-Citrus Jackfruit and Lentil Salad Bowl
Discover a refreshing twist with our Ginger-Citrus Jackfruit and Lentil Salad. Packed with nutrients, it's a vibrant, plant-based feast for the senses.
Elevate your salad game with our Vibrant Ginger-Citrus Jackfruit and Lentil Salad Bowl. This dish is a celebration of bold flavors and vibrant colors, featuring the meaty texture of jackfruit combined with the earthy richness of lentils. The salad is dressed in a zesty ginger-citrus vinaigrette that brings a refreshing tang, blending harmoniously with fresh herbs and crunchy vegetables. Rich in fiber and plant-based protein, this salad is not only satisfying but also a powerhouse of nutrients.
The hero of this dish, jackfruit, is a versatile fruit known for its ability to absorb bold flavors, making it a perfect meat substitute. Combined with protein-packed lentils, this salad is a complete meal that supports muscle health and keeps you full longer. By incorporating a variety of fresh, whole ingredients, this salad provides a complex array of vitamins, minerals, and antioxidants, promoting overall wellness and vitality.
Recipe Overview
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
400 kcal
per serving
Cuisine
Mexican
Discover a refreshing twist with our Ginger-Citrus Jackfruit and Lentil Salad. Packed with nutrients, it's a vibrant, plant-based feast for the senses.
Ingredients
- • canned young jackfruit: 1 can (20 oz), drained and shredded
- • cooked lentils: 1 cup
- • mixed salad greens: 4 cups
- • red cabbage: 1 cup, thinly sliced
- • carrot: 1 large, julienned
- • red bell pepper: 1, thinly sliced
- • fresh cilantro: 1/4 cup, chopped
- • fresh mint: 1/4 cup, chopped
- • ginger: 1 inch, grated
- • orange juice: 1/4 cup, freshly squeezed
- • lime juice: 2 tablespoons
- • olive oil: 2 tablespoons
- • honey: 1 tablespoon (optional)
- • salt: 1/2 teaspoon
- • black pepper: 1/4 teaspoon
- • sesame seeds: 2 tablespoons
Instructions
- 1 Begin by preparing the jackfruit. In a large pan over medium heat, add the shredded jackfruit. Cook for about 5 minutes, stirring occasionally, until it starts to brown slightly. This will help enhance its texture and flavor.
- 2 In a large mixing bowl, combine the cooked lentils, mixed greens, sliced red cabbage, julienned carrot, red bell pepper, cilantro, and mint. Toss gently to mix the ingredients uniformly.
- 3 Prepare the dressing by whisking together the grated ginger, orange juice, lime juice, olive oil, and honey in a small bowl. Season with salt and black pepper to taste. Adjust the sweetness by adding more honey if desired.
- 4 Pour the dressing over the salad mixture and toss until all the ingredients are well-coated. Ensure that the flavors from the dressing are evenly distributed.
- 5 Transfer the salad to a serving platter or large bowl. Top with the cooked jackfruit and sprinkle with sesame seeds for an added crunch. Serve immediately to enjoy the freshness.
Serving Suggestions
- • This salad is a standalone masterpiece but can be complemented with a side of whole-grain pita or a slice of your favorite multigrain bread for added fiber. For a refreshing beverage pairing, consider serving with a chilled cucumber and mint-infused water or a light green tea. Garnish with additional fresh herbs for an aromatic touch that enhances each bite's complexity.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To maintain freshness, store the dressing separately and toss with the salad just before serving. This will help preserve the crunch of the vegetables and prevent the greens from wilting.
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