A plant-based “tuna” salad that tastes and feels like the real thing.
Ingredients for 2 cups
1 (14 oz [440 g]) can of young jackfruit
1 stalk of celery, finely chopped
1 small red onion ¼ cup (38 g), finely chopped
1 heaping tbsp. (3 g) fresh chopped parsley leaves
¼ cup (64 g) Dijon mustard
1 tbsp (15 g) unsweetened plain plant-based yogurt
½ tsp paprika
Ground sea salt and pepper to taste
Read the Instructions here