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3.88 from 8 votes
Vegan Southwest Shredded Jackfruit Salad with Avocado Lime Dressing
Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
A super filling vegan and gluten free healthy and nutritious salad. Instead of traditional pulled pork, this recipe calls for shredded jackfruit which makes a perfect plant based substitute. This salad is packed full of vitamins and nutrients with romaine, tomatoes, red onions, avocado, black beans and a super-rich and creamy avocado lime based dressing.
Course: Entrée Salad, Salad
Cuisine: American, gluten free, Healthy, Vegan
Servings: 6
Calories: 368 kcal
Author: Vicky
For the jackfruit pulled pork:
  • 1 20 oz. can young green jackfruit in water rinsed, drained and shredded with your hands
  • 1 tsp. cumin
  • 1 tsp. smoked paprika
  • 1 tsp. oregano
  • ¼ tsp. onion powder
  • ¼ tsp. garlic powder
  • ½ tsp. chili powder
  • ½ tsp. crushed red pepper flakes
  • ½ cup vegetable broth
  • 1 tsp. brown sugar
  • 1 Tbsp. extra-virgin olive oil
  • ½ cup yellow onion diced
  • 2 clove garlic minced
For the salad:
  • 2 heads romaine lettuce chopped
  • 2 ½ cups chopped tomatoes
  • 1/4 cup cilantro chopped
  • 1/4 cup red onions thinly sliced
  • 1 15 oz. can low-sodium black beans rinsed and drained 
  • 1 fresh Hass avocado* halved, pitted, peeled and cubed
For the Avocado Lime dressing:
  • 1 fresh Hass avocado* halved, pitted and peeled
  • 1 lime zest and juice (1/4 cup)
  • 1 tsp. apple cider vinegar
  • ½ chipotle in adobo omit for less spicy version
  • 1 Tbsp. extra-virgin olive oil
  • 1 Tbsp. chopped cilantro 
  1. In a large Ziploc bag combine shredded jackfruit with cumin, smoked paprika, oregano, onion powder, garlic powder, chili powder, crushed red pepper flakes, vegetable broth and brown sugar. Seal the bag and shake to evenly coat the jackfruit. Let marinate 1-2 hours, or overnight.
  2. Heat 1 tablespoon of olive oil in a pan over medium heat and add the diced yellow onion. Cook for a few minutes. Add the garlic. Cook 1-2 minutes. Mix. Add the jackfruit and continue to cook for 10-15 minutes, stirring throughout.
  3. In a large bowl combine romaine lettuce, tomatoes, avocado, cilantro, red onions, and black beans. Toss.
  4. For the dressing, combine the dressing ingredients in a blender and blend until smooth. Add water as needed to thin out the dressing to desired consistency.
  5. Divide the salad among 4 bowls.
  6. Top each bowl with vegan jackfruit mixture and dressing. Add pepper to taste.
Nutrition Facts
Vegan Southwest Shredded Jackfruit Salad with Avocado Lime Dressing
Amount Per Serving
Calories 368 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 108mg5%
Potassium 807mg23%
Carbohydrates 53g18%
Fiber 13g54%
Sugar 2g2%
Protein 9g18%
Vitamin A 1715IU34%
Vitamin C 13mg16%
Calcium 106mg11%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.