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.
Cornbread Croutons
| Ingredient | Weight | Measure |
|---|---|---|
| Cornbread, prepared, cut in 3/4 x 1-inch cubes | 24 oz. | |
| Olive oil | 1/4 cup |
Salad
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Diced Avocado, Frozen 12/2lb | 16 oz. | |
| Simplot RoastWorks®: Flame-Roasted Corn & Jalapeno Blend 6/2.5lb | 24 oz. | |
| Arugula, washed | 16 oz. | |
| Grape tomatoes, halved | 24 oz. | |
| BBQ Jackfruit, prepared | 24 oz. | |
| Cotija cheese, crumbled | 8 oz. | |
| Pepitas, pumpkin seeds, toasted | 4 oz. | |
| Red onion, pickled | 4 oz. | |
| Lime, cut into wedges | 4 each | |
| Mango habanero vinaigrette dressing | 16 fl. oz. |
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 & Jalapeno 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.
