Jackfruit Fajita Salad

It has been crazy warm and dry for this time of the year here. I am not complaining (albeit I do always worry about the poor plants – they need more water this time around). I have been spending loads of time outside in the sunshine and enjoying the good weather. And with better weather and the change in season also comes the change in produce. Hooray!! I have said this before, I love spring and the beginning of a new season of growth 🙌🏻. The days get longer and the dishes become a little bit lighter 🥰. In that spirit, I wanted to bring you this Jackfruit Fajita Salad.

This recipe is very much inspired by my Mexican-inspired Jackfruit Fajitas. We are rendering onions and pepper down before mixing jackfruit, spices, and the onion and pepper mixture. All is served on a beautiful bed of lettuce and then smothered in the most delicious, “cheesy” sauce. Comfort meets deliciousness. Yum!! I currently cannot get enough of this combo.

I love how versatile this Jackfruit Fajita Salad is. You do not have to use jackfruit. Depending on your dietary requirements, you could also use tempeh/tofu, chicken, or beef strips. As always, the world is your oyster to totally make this dish your own.

Why is this Jackfruit Fajita Salad good for you?

Peppers

Peppers are native to South and Central America. They are part of the nightshade family and are related to chilis, tomatoes, and breadfruit. You usually can find peppers (also called bell peppers) in green, orange/yellow, and red. Last year, I started growing peppers myself. Something that I did not know and learned during this process is that there are not three different varieties of peppers. Similar to olives, they are simply peppers picked at different stages during the ripening process. That is the reason why green peppers have a bit more of a bitter taste, they have simply not ripened as long. Peppers are rich in vitamin C, A, E, K1, potassium, and folate. The vitamin C content in peppers is so much higher than the one in oranges – so do not believe the marketing trick of the all important orange for vitamin C 😉.

Peppers are also super-rich in antioxidants, especially carotenoids. As you know, antioxidants are vital in order to protect our bodies from oxidative stress and reduce free radicals. Ultimately, this is nature’s amazing protector against a lot of common Western diseases. The antioxidants in peppers, amongst others, may be protecting your retina from oxidative damage and play an important part in your eye health. The abundant amount of vitamin C in peppers also is a double-whammy for our health. Vitamin C acts as an antioxidant in the body. It plays a huge role in supporting our immune system, absorbing iron (especially when said iron comes from plant-based sources), and aids in the production of collagen, one of our most abundant proteins in our bodies. I love a good pepper for all it can do for us 😋!!

How Can I Adjust this Jackfruit Fajita Salad to my Dietary Requirements?

This recipe is vegetarian, gluten-free, vegan, and paleo. If you would like to have this recipe nut-free, simply swap the cashews for sunflower seeds.

Similar Recipes on the Blog

So many delicious flavor combinations on the blog for this time of the year!! Also enjoy:

• Lentil Salad with Apple and Fennel
• Spicy Peanut Butter Noodle Salad
• Roasted Veggie Salad with Almond Butter Dressing
• Fig and Arugula Salad with Buffalo Mozzarella
• Tuscan-Style Tomato and Bread Salad (Panzanella)

And that is it for this week 🤗. I hope you enjoy this delicious spring salad recipe and enjoy making it as much as we do over here! As you know, I love hearing from you. Let me know how you like this dish either by commenting below and/or rating the recipe. Happy salad-making everyone 🥗.

Jackfruit Fajita Salad

5 from 1 vote

Recipe by Ann Robejsek Course: MainCuisine: Mexican-inspiredDifficulty: Easy

Servings

2

servings

Prep time

30

minutes

Cooking time

25

minutes

Spicy, delicious, and oh so good! This Jackfruit Fajita Salad will blow your taste buds, especially with this incredibly creamy sauce on top!

Ingredients

• For the jackfruit fajita salad

• 1 head 1 romaine lettuce

• 3 tsp 3 olive oil (or cooking oil of choice)

• 2 medium 2 white onions

• 2 large 2 (bell) peppers

• 1/2 cup 1/2 water

• 200 gr 200 Jackfruit

• ½ + ¼ tsp salt

• 1 tsp 1 garlic powder

• 1 tsp 1 onion powder

• 1 tsp 1 cumin powder

• 1 tsp 1 paprika

• 1 tsp 1 oregano

• ½ tsp cayenne (or more depending on how spicy you like it)

• For the sauce

• 1/3 cup 1/3 (47 gr.) cashews

• 1/3 cup 1/3 (80 ml.) water

• 3 tbsp 3 nutritional yeast

• 1 1 garlic clove

• 1 tbsp 1 lemon juice

• 1/2 tsp 1/2 salt

• Pepper to taste

How to

• For the jackfruit fajita salad
• Wash and cut the peppers into thin strips. Peel the onion and slice. Heat a large pan to medium-high heat. Melt the olive oil and fry the onion and peppers. Add a little bit of water to get that “mushiness” (technical term! ;)) in the veggies whilst the water evaporates. Repeat the process about 2 – 3 times and then let the onions and bell peppers caramelize a bit. Transfer onto a plate and put the pan back on the stove
• Add the jackfruit and spices to the pan along with a bit more olive oil. Stir until everything is heated through and the jackfruit is evenly coated in the spices – ca. 5 – 7 minutes. Add the onions and peppers back in and continue to stir for about 2 minutes
• For the sauce
• Whilst the peppers and onions are cooking, prepare the sauce by adding the cashews, water, nutritional yeast, garlic clove, lemon juice, salt, and pepper to a small blender and blending until smooth
• Finally, prepare the romaine lettuce by simply washing and cutting to your liking. Add to serving plates before adding the jackfruit fajita mix on top. Serve immediately with sauce and ENJOY!!