Ingredients
- Pickled shallots, fresh mint or basil, sharp vinaigrette. And of 2 cups arugula
- 1/4 cup pickled shallots
- Small handful fresh mint leaves
- 2 tbsp olive oil
- 1 tbsp white wine vinegar or lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 1/2 cup Pho'nomenal Jackfruit Chips, lightly crushed, Jackfruit Chips.
The Better Crouton (It's Already in Your Pantry)
There's a version of a salad that surprises you. Not because it's complicated, but because something in it wasn't supposed to work — and then it really did.
That's what happened when someone on the team threw a handful of Jackfruit Chips on top of a bowl of arugula on a Tuesday. Not as a recipe. Just because they were there. What came back to the table was the kind of salad that makes you stop and say: wait, what was that crunch?
Turns out, Jackfruit Chips are a better crouton than croutons.
The texture holds through the dressing. The sweetness does something interesting with acid — a bright vinaigrette, something pickled, a hit of citrus. It doesn't fight the greens. It rounds them out. And unlike a crouton, it doesn't go soggy the moment you blink.
This salad takes about 12 minutes. It uses things you likely already have. And once you make it once, you'll find yourself reaching for the bag every time you pull out a cutting board.
Why it works
The flavor logic here is simple: contrast. Jackfruit Chips bring sweetness and crunch to a base that's bitter, acidic, and fresh. Arugula is peppery and wants something to offset it. A tangy dressing amplifies the acid. Something pickled — quick-pickled shallots, a few caperberries, even good pickled cucumbers — adds punch.
The chips go on last, right before you eat. That's the only rule. Add them early and they soften; add them at the end and every bite has that moment of crunch.
How to Make it:
- Make the quick pickled shallots: thinly slice one shallot and submerge in 2 tbsp white wine vinegar, a pinch of salt, and a pinch of sugar. Let sit for at least 5 minutes while you prep everything else.
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Wash and dry your greens. Arugula works best here, but butter lettuce or a spring mix are solid. Tear larger leaves if needed.
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Whisk together 2 tbsp olive oil, 1 tbsp white wine vinegar or lemon juice, a small spoonful of Dijon, salt, and pepper. Taste it — it should be bright and slightly sharp.
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Toss greens with just enough dressing to coat. Pile onto a plate or wide bowl.
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Add pickled shallots, a handful of fresh mint or basil leaves (roughly torn, not chopped), and any other additions you like — cucumber ribbons, halved cherry tomatoes, avocado.
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Right before eating, scatter a generous handful of Jackfruit Chips across the top. Serve immediately.
A few notes
The chip-to-greens ratio matters more than you'd think. Don't be stingy — a light sprinkle won't do it. You want enough chips that you're getting crunch in most bites, not just occasionally.
On the dressing: this salad works best with something bright, not something creamy. A tahini dressing can work if it's on the thinner, tangier side, but a thick Caesar-style dressing overwhelms the chips. Keep it simple and acidic.
If you want to build this into a bigger meal, it holds up well next to a Pho bowl — the chips pull between the two plates without either feeling out of place. Good spring and summer table.
Before You Ask...
Can I use Jackfruit Chips as croutons in other salads? Yes, Jackfruit Chips work as a crouton replacement in almost any salad where you'd want crunch and a hint of sweetness. They hold up best against acidic or vinaigrette-based dressings and lighter greens like arugula, butter lettuce, or spring mix. Avoid pairing them with very heavy or creamy dressings, which can mute their flavor and soften the texture faster.
When should I add the Jackfruit Chips to the salad? Add them right before serving. This is the most important step in the recipe — chips added early will absorb dressing and lose their crunch within a few minutes. If you're prepping ahead, keep the chips separate and scatter them on just before the salad hits the table.
What greens work best in this salad? Arugula is the top choice because its bitterness pairs well with the sweetness of the chips and the tang of the vinaigrette. Butter lettuce works if you want something milder. A spring mix is a good middle ground. Avoid iceberg or romaine — they're too neutral and the salad loses contrast.
Can I make this salad ahead of time? You can prep most components in advance — wash and dry the greens, make the pickled shallots (they keep in the fridge for up to two weeks), and mix the dressing. Store everything separately and assemble when you're ready to eat. The chips should always go on last.
Is this salad vegan and gluten-free? Yes on both counts. Jackfruit Chips are vegan and gluten-free, and the rest of the salad — greens, herbs, pickled shallots, olive oil vinaigrette — contains no animal products or gluten. Always check your specific vinegar and mustard labels if you have a strict dietary requirement.
What can I use instead of pickled shallots? Quick-pickled red onion is the closest swap and works just as well. Caperberries or good-quality capers add a similar punch with a different flavor profile. Even a few slices of pickled cucumber or pepperoncini will give you the acidity you're looking for. The goal is something bright and slightly briny to cut through the sweetness of the chips.
How does this salad compare to one made with croutons? The main difference is texture and flavor complexity. Traditional croutons add crunch but not much else. Jackfruit Chips add crunch plus a natural sweetness that interacts with the dressing in a way croutons don't. They also tend to hold their texture better than croutons do once dressing hits them — which means you get more time to eat before the salad softens.
