Tumi Salad Recipe

Preparation & Assembly

1. 1

   Crispy jackfruit

   Preheat oven to 425°F (220°C). Drain and pat dry the jackfruit. Toss with 1 tablespoon oil and spices: 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon chili powder, and a pinch of salt. Spread on a parchment-lined baking sheet and roast 20–25 minutes, flipping halfway, until edges are crisp and caramelized.

2. 2

   House-made balsamic dressing

   In a small bowl or jar, whisk together 3/4 cup balsamic vinegar, 1/2 cup olive oil, 1 teaspoon Dijon mustard, 1 crushed garlic clove, 1 teaspoon honey, and salt and pepper to taste. Set aside to meld flavors.

3. 3

   Guacamole

   In a bowl, scoop and mash ripe avocados. Stir in lime juice, salt, and optional chopped cilantro and red onion. Adjust seasoning to taste.

4. 4

   Salsa

   Combine diced tomatoes, red onion, cilantro, jalapeño, and lime juice. Season with salt and let stand 10 minutes for flavors to develop.

5. 5

   Beans & rice

   Rinse and drain black beans if using canned. Warm in a saucepan with a pinch of cumin and garlic powder for 5–10 minutes. Reheat the prepared rice if needed and fluff with a fork before serving.

6. 6

   Assemble salad bowls

   Reserve the spinach and vegetables as a bed for serving. Divide 4 cups spinach and 2 cups assorted vegetables between two bowls. Top with crispy jackfruit, a dollop of guacamole, and a spoonful of salsa. Drizzle generously with the balsamic dressing. Serve with the beans and rice on the side.

7. 7

   Serve

   Taste and adjust seasoning on the dressing, guacamole, or salsa if desired. Serve immediately.