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Vibrant Ginger-Lime Jackfruit & Avocado Salad with Spicy Pepita Crunch
Revitalize your meals with this ginger-lime jackfruit salad, topped with spicy pepitas and creamy avocado. Perfect for clean eating and wellness!
Discover a salad that's both nourishing and tantalizingly unique—our Vibrant Ginger-Lime Jackfruit & Avocado Salad with Spicy Pepita Crunch. This big, beautiful salad combines the tropical allure of young jackfruit with the creamy richness of avocados, all kissed by a zesty ginger-lime dressing. Packed with fiber, healthy fats, and plant-based protein, this dish is not just a feast for the eyes but a boon for your wellness journey.
Jackfruit, renowned for its versatility and meat-like texture, is a fantastic source of vitamin C and dietary fiber. When paired with avocados, which are rich in heart-healthy monounsaturated fats, and crunchy, nutrient-dense pepitas, this salad becomes a powerhouse of essential nutrients. Ideal for a refreshing lunch or a light dinner, it offers a symphony of flavors and textures that are sure to invigorate your palate and inspire your clean eating goals.
Recipe Overview
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
480 kcal
per serving
Cuisine
Mediterranean
Revitalize your meals with this ginger-lime jackfruit salad, topped with spicy pepitas and creamy avocado. Perfect for clean eating and wellness!
Ingredients
- • young green jackfruit (canned and drained): 2 cups
- • ripe avocados, diced: 2
- • red cabbage, thinly sliced: 1 cup
- • mixed salad greens: 4 cups
- • cherry tomatoes, halved: 1 cup
- • red onion, thinly sliced: 1/2 cup
- • fresh cilantro, chopped: 1/4 cup
- • lime juice: 1/4 cup
- • fresh ginger, grated: 1 tbsp
- • olive oil: 2 tbsp
- • pepitas (pumpkin seeds): 1/2 cup
- • chili powder: 1 tsp
- • maple syrup: 1 tsp
- • salt and black pepper: to taste
Instructions
- 1 Begin by preparing the spicy pepitas. Preheat your oven to 350°F (175°C). In a small bowl, toss the pepitas with chili powder, maple syrup, and a pinch of salt. Spread them evenly on a baking sheet and toast in the oven for about 10 minutes, shaking the pan halfway through, until they are fragrant and slightly golden.
- 2 While the pepitas are toasting, prepare the ginger-lime dressing. In a small bowl, whisk together lime juice, grated ginger, olive oil, and a pinch of salt and black pepper. Adjust the seasoning to your taste, adding more lime or ginger if desired.
- 3 Drain and rinse the canned jackfruit, then gently shred the pieces with your fingers or a fork into a large mixing bowl. Add the sliced red cabbage, mixed greens, cherry tomatoes, red onion, and chopped cilantro to the bowl.
- 4 Pour the ginger-lime dressing over the salad and toss gently to combine, ensuring the jackfruit and veggies are evenly coated. Let the salad sit for about 5 minutes to allow the flavors to meld.
- 5 Just before serving, add the diced avocados to the salad and gently fold them in to avoid bruising. Top the salad with the spicy pepitas for an added crunch and serve immediately.
Serving Suggestions
- • Pair this salad with a refreshing herbal iced tea or a light sparkling water infused with cucumber and mint for a perfect complement to its vibrant flavors. For a more substantial meal, serve alongside a bowl of quinoa or brown rice to soak up the zesty dressing. Add a sprinkle of feta or goat cheese for a creamy contrast if dairy is part of your diet.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To maintain freshness, keep the dressing separate and add it just before serving. The avocado may brown slightly, so consider adding it fresh each time you serve.
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