Products used in this recipe
Cornbread & Jack Fruit “Pulled Pork” Salad
Yield: 8 Servings (18 oz.)
Yield: 8 Servings (18 oz.)
This entrée salad will satisfy both your vegetarian and omnivorous patrons alike—with generous toppings and a spicy-sweet vinaigrette dressing.
Preparation Instructions:
Step 1
Thaw avocado according to package instructions.
Step 2
Preheat convection oven to 350°F.
Step 3
Line a full sheet pan with parchment paper, top with cornbread and drizzle with olive oil. Bake for 10-12 minutes until lightly browned and crispy.
Step 4
Prepare the corn and jalapeño blend according to the package directions and reserve either warm or cold.
Step 5
For each serving; layer 2 oz. of arugula, 3 oz. tomatoes, 2 oz. avocado and 3 oz. corn blend in a bowl. Sauté 3 oz. jackfruit in a skillet until warm and top the salad. Garnish with 1 oz. Cotija cheese, 1/2 oz. seeds and 1/2 oz. pickled onion. Finish with 2 lime wedges and 2 fl. oz. of dressing on the side.
