1 can jackfruit in brine, drained and rinsed
1/4 small yellow onion, finely diced
1/4 cup vegan mayo
2 teaspoons dried tarragon
1 teaspoon onion salt
1/2 teaspoon black pepper
1 teaspoon fresh or dried parsley
1/2 teaspoon garlic powder
2-4 tablespoons sliced almonds
Drain the jackfruit and rinse well. Shred the pieces of jackfruit over a medium sized bowl using your fingers. You can also chop the jackfruit, but I find it easier to just use my hands.
Add the remaining ingredients to the bowl with the jackfruit and mix well.
Serve with crackers, veggies, on a salad, or sandwich. Store leftovers in an airtight container in the fridge for 2 to 3 days.