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Breadfruit Salad

cultural & ethnic egg free gluten free mains & sides plant based recipes salads & dressings sustainable living traditional Jul 31, 2015

This is our healthy and Caribbean twist on the classic American macaroni salad. Our Breadfruit Salad combines many of the same ingredients as the above but with healthier alternatives and local breadfruit to replace the typical pasta – which makes this recipe vegetarian, gluten-free and local to the tropics.

Breadfruit is the large, round, starchy fruit of a tropical tree, which is used as a vegetable (unripe) and sometimes to make a substitute for flour. It has lumpy green flesh and a potato-like texture. Breadfruit is widely eaten on the islands and scientists are encouraging the planting of trees in countries with poor food security, as it is one of the Earth’s highest-yielding trees. It is known as the “food of the future” as it could help alleviate world hunger and is full of nutrients and energy. Luckily we have a few breadfruit trees at Beyond Vitality Nature Camp, so this is one of the recipes our guests and volunteers commonly enjoy!



Serves approx. 6-8

1 large fire or oven roasted breadfruit, peeled and chopped in inch sized pieces

1 cup thinly sliced celery

1 cup green or red bell peppers (or pulsed in a food processor)

3/4 cup finely chopped carrot (or pulsed in a food processor)

1/4 cup minced red onion (or pulsed in a food processor)

1 tbsp. minced flat-leaf parsley

1/2 cup extra virgin olive oil

1 1/2 tbsp. red wine vinegar (or apple cider vinegar)

1 tsp. mustard powder

1 1/2 tsps. unrefined cane sugar

1 tsp. unrefined sea salt, or to taste

Freshly ground black pepper to taste


Breadfruit salad



In a large bowl combine the breadfruit pieces, celery, pepper, carrot, onion, and parsley. In a small bowl, whisk together the olive oil, vinegar, mustard, sugar and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve chilled. Enjoy!

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