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VEGAN MEXICAN SALAD WITH PULLED JACKFRUIT
THE ANTI-CANCER KITCHEN15Ingredients
30Minutes
240Calories
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Ingredients
US|METRIC
2 SERVINGS
- 300 grams jackfruit (torn, drained weight from a tin)
- 1/2 pinto beans (a cup of tinned)
- 1 red onion (sliced)
- 1/2 red rice (a cup of cooked)
- 1 avocado (de-stoned and chopped)
- 1 celery stalk (sliced)
- 1/2 iceberg lettuce (a small, shredded)
- 1/2 oregano (a teaspoon of each:, paprika, cinnamon, fennel seeds, cumin, garlic powder)
- fresh coriander (Garnish with, /cilantro, optional)
- 1 roasted red pepper
- 1 clove garlic (peeled and crushed)
- 1 Tbsp. jalapeños (from a jar)
- 2 sun dried tomatoes
- 1 tsp. paprika
- 1 lime
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium80mg3% |
| Potassium1130mg32% |
| Protein6g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate35g12% |
| Dietary Fiber13g52% |
| Sugars14g |
| Vitamin A60% |
| Vitamin C180% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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