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Cornbread & Jack Fruit “Pulled Pork” Salad

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
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.
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