Jackfruit Taco Salad Bowl with Cilantro-Lime Drizzle

For the Salad

• 1 can young green jackfruit in brine, drained and shredded
• 1 tbsp olive oil
• 1/2 cup BBQ sauce (gluten-free, soy-free)
• 4 cups chopped romaine lettuce
• 1/2 cup canned black beans (rinsed and drained)
• 1/2 cup sliced black olives
• 4–5 radishes, thinly sliced
• 1/2 cup guacamole

For the Cilantro-Lime Drizzle

• 1/2 cup unsweetened coconut yogurt
• 1/4 cup fresh cilantro
• Juice of 1 lime
• 1 clove garlic
• 1 tbsp olive oil
• Salt to taste

Optional (for serving)

• Gluten-free tortillas or cassava flatbread