4 Serves
20 Mins
3 g
24 g
11 g
Thoroughly wash the lettuce, cucumber, and tomatoes under cold running water.
Ingredients, vitamins, and health benefits
Lettuce
Cucumber
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Vitamin K
70 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
116 µg / 400 µgCalcium
73 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
66 mg / 1,250 mgPotassium
672 mg / 4,700 mgSodium
369 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
16 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Using a chef's knife and cutting board, chop the lettuce, cucumber, tomatoes, and onion into bite-sized pieces, and drain the canned young green jackfruit.
In a small mixing bowl, whisk together the extra virgin olive oil, rice vinegar, salt, and black pepper to create the dressing.
Combine the chopped vegetables and jackfruit in a large bowl, drizzle with the prepared dressing, and toss gently until evenly coated.
Tomato
Onion
Canned Young Green Jackfruit
Extra Virgin Olive Oil
Rice Vinegar
Salt
Black Pepper
Vitamin A
279 µg / 900 µgVitamin C
23 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
70 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
116 µg / 400 µgCalcium
73 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
66 mg / 1,250 mgPotassium
672 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
16 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5
g46
g1
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g