Green salad with Teriyaki jackfruit

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Green salad with Teriyaki jackfruit

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Adjust Servings:
For the salad:
1 pack baby Spinach Washed and patted dry
2 ribs Celery
2-in fresh Ginger
1 tablespoon Green onion
2 tablespoons minced Parsley
1 teaspoon Garlic paste
1/2 cup Spicy sauce for green salads
For the jackfruit:
1 pack Jackfruit
1 tablespoon Olive oil
2 tablespoons Teriyaki sauce
1/4 cup Water
To taste Salt and pepper
1/2 teaspoon Sesame seeds

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  • Gluten-Free
  • Keto
  • Low FODMAP
  • Low-Carb

A green salad with the unusual combination of spinach and ginger is topped with an easy-to-make Teriyaki jackfruit stir fry.

  • 30 minutes
  • Serves 2
  • Easy


  • For the salad:

  • For the jackfruit:



Eating fresh spinach in summer is a good habit that anybody should consider: spinach has plenty of chlorophyll, whose benefits are effective only when you eat the leaves raw. Besides several other benefits for your health – such as improving health skin and reducing aging -, chlorophyll also helps you to control and improve your body odour (thumbs up)!

So, besides being helpful and a great summer dish, this green salad with Teriyaki jackfruit is light, refreshing, and zingy. We have seasoned the salad with a classic spicy sauce for green salads and topped it with a super-simple Teriyaki jackfruit stir-fry.

To prepare it, start with cooking the jackfruit in a little oil. Then, add a mix of Teriyaki sauce and water and continue to cook for 15 minutes, Finally, drizzle with more Teriyaki sauce and cook for one more minute.

While the jackfruit is cooking, slice the fresh spinach, the ginger and the celery sticks. Transfer the spinach to a large salad bowl, and transfer the celery and ginger pieces to the mixer’s bowl. Add the rest of the salad ingredients and process to mince.

Transfer the minced vegetables to the salad bowl, drizzle with the spicy sauce for green salads and mix well. Transfer to the serving plates, making a bed of salad and topping with the jackfruit. Sprinkle with a little sesame seeds and serve.

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10 minutes

Prepare the salad

Chop the baby spinach and transfer to a salad bowl. Rinse well the celery ribs and the ginger root. Chop them into chunks and transfer to the mixer's bowl together with the rest of the salad ingredients. Process until roughly ground, then transfer to the salad bowl.

Drizzle with the spicy sauce for green salads and mix well. Set aside in the fridge.

20 minutes

Cook the jackfruit

Heat the oil in a skillet, then add the jackfruit. Cook for 4-5 minutes, then add 1 tablespoon Teriyaki sauce and the water. Cook for another 15 minutes, stirring from time to time. The jackfruit should come apart as it cooks to resemble "pulled pork" threads.
When cooked, drizzle with the remaining Teriyaki sauce and season with salt and pepper. Stir, and take off the heat.


Compose the dish and serve

Transfer the spinach salad to the serving plates, making a bed for the jackfruit. Top with a few spoonfuls of Teriyaki jackfruit and sprinkle with sesame seeds. Serve and enjoy!


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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