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VEGAN MEXICAN SALAD WITH PULLED JACKFRUIT

yield: 2 total time: 30 minutes
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Ingredients

  • 1 13/16 cups 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 tablespoon jalapeƱos from a jar
  • 2 sun dried tomatoes
  • 1 teaspoon paprika
  • 1 lime

Nutrition

  • Calories : 240 calories
  • Carbohydrate : 35 grams
  • Fat : 12 grams
  • Fiber : 13 grams
  • Protein : 6 grams
  • SaturatedFat : 1.5 grams
  • Sodium : 80 milligrams
  • Sugar : 14 grams
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