Jackfruit Salad

Serves: 4 Prep: 15_mins Prep: 15_minutes


Start the year anew with this delicious, refreshing Jackfruit salad recipe. Mixed with a rich and creamy avocado mayo and a selection of seasoning you'll be reminded that eating healthy doesn't have to be boring.  Serve alone, on top of a larger salad, or on top of rice cakes as a nutritious snack.



For the avocado mayo:

½ ripe avocado, mashed

2 teaspoons Biona Organic White Wine Vinegar or Cider Vinegar

2 teaspoons Biona Organic Lemon Juice

¾ teaspoon onion powder

teaspoon garlic powder

¼ teaspoon salt

60ml water

2 tablespoons oil, or water


For the salad:

1 (400g) tin Biona Organic Jackfruit 

2 celery stalks, finely chopped

3 spring onions, thinly sliced

1 red bell pepper, finely chopped

1 garlic clove, minced

3 teaspoons fresh dill, minced

3 teaspoons fresh lemon juice, to taste

½ teaspoon smoked paprika

¼ teaspoon fine sea salt, or to taste

Freshly ground black pepper, to taste


  1. To prepare the avocado mayo, combine all the mayo ingredients in a blender until smooth. Add more water for a thinner mayo.
  2. Drain and rinse the jackfruit. Place the drained segments onto a large cutting board. 
  3. Using a knife, slice off and discard the core of each jackfruit segment. Chop the remaining pieces into small chunks so it resembles shredded chicken.
  4. Add the chopped pieces to a bowl and stir in the celery, spring onions, bell peppers, avocado mayo, and garlic until combined.
  5. Stir in the dill and season with the lemon juice, smoked paprika, salt, and pepper, adjusting quantities to taste after mixing.
  6. Serve in a sandwich or wrap, on top of a larger salad, or with crackers. 
  7. Leftovers can be refrigerated in an airtight container for 3 to 4 days. Stir before serving

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