Tarragon Jackfruit Salad
I wasn't looking for chicken salad but ended up with this yummy mix and it certainly fits the part. This will be excellent on sandwiches as well as appetizer puff pastries. Oh my, what a delight!
Jackfruit Salad
- 2 cans Jackfruit, 14 oz, rinsed well, drained and dried
- 1/2 small onion, diced
- 1 stalk celery, split into thin strands and diced very small
- 1/4 – 1/2 cup raw walnuts, diced small
- 3 tbsp sweet pickle relish, drained well
Directions
- Drain and shred jackfruit, then rinse in a colander really well to rid as much of the brine taste as possible. Wrap it in clean paper towels and squeeze out excess liquid.
- Add jackfruit, onions and celery to a medium bowl and mix well to break-up jackfruit into shredded pieces even further.
- Add Tarragon Dressing from below, in stages, and mix to desired consistency.
- Add sweet pickle relish, and any additional spices (yay tarragon)
- Add additional sweetener, if necessary.
- Serve on toasted bread of any variety, or use to stuff tomatoes or appetizer pastries.
Tarragon Dressing
- 1/4 block tofu, extra firm
- 3/4 can garbanzo beans, drained
- 1/2 cup almond milk
- 2 tsp stone ground mustard
- 1 tsp onion powder
- 1/2 tsp poultry seasoning
- 1/2 tsp black pepper, ground, to taste
- 1/2 tsp salt, or to taste
- 1/4 tsp paprika powder
- 3 tbsp Grade B maple syrup, to taste
- 1/2 lemon, juiced (more if little juice)
- 2+ tbsp tarragon leaves, to taste
Directions
- Add tofu and garbanzo beans to nutri-bullet or blender and just enough almond milk to start breaking it down in a crumbly paste.
- Add remaining ingredients and additional almond milk (sparingly) until you can reach a very smooth and thick consistency. You do not want it too thin.
- Pour sauce into Jackfruit Salad a little at a time until you reach the perfect blend.
- Taste and adjust for additional flavor.
- Add walnut pieces and toss to coat well.
- Use to stuff tomatoes or served on vegan butter & garlic spread toasted bread or ciabatta rolls.
Nibble on This! 