Vegan Jackfruit “Toonot” Salad™

• 14 oz  Native Forest® Organic Young Jackfruit, rinsed and drained
• 1/2 teaspoon olive oil
• 1/4 onion, diced (about a 1/2 cup)
• 2 cloves garlic, minced
• 1 teaspoon kelp granules
• 1/2 teaspoon dried tarragon
• 1 cup cooked great northern white beans
• 1/4 cup vegenaise
• 2 tablespoons pickled relish
• 1 1/2 tablespoons dijon mustard
• Juice of 1 lemon

• Use a fork to pull apart the jackfruit into shreds (until it has a tuna-like consistency).
• Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and sauté for a couple minutes.
• Add the jackfruit and let it cook, stirring occasionally, until the jackfruit’s moisture is gone. Add the kelp granules and add salt to taste. Remove from heat.
• While the jackfruit is cooking, start the salad. In a bowl, use a fork to mash the white beans. Once they are thoroughly mashed, add the rest of the salad ingredients and mix together.
• Once the jackfruit is done cooking, add it to the salad mixture and mix until fully coated. Taste and add seasoning, if necessary.

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