The “Spray Tan Cure” Salad

The “Spray Tan Cure” Salad


Today’s salad was whatever I had in the fridge, thrown together while I did a podcast and waited for my spray tan to cure. The “Spray Tan Cure” Salad is a combination of “no excuses” ingredients: romaine, watermelon radish, celery, green onion, 2 JF Jammy Eggs, and ½ a jar of Tonnino Jalapeño Tuna Fillets (my favorite ‘in a rush’ protein). Serves 1.


Romaine, chopped
Roasted Cauliflower
Watermelon radish, sliced thin on the mandoline and halved
Celery, sliced thin on the mandoline
Green onion, sliced on the diagonal
2 JF Jammy Eggs, halved
½ jar Tonnino Jalapeño Tuna Fillets, oil included
JF Simple Mustard Vinaigrette, to taste
JF Spicy Salt, to taste

Roasted Cauliflower:
Olive oil
JF Spicy Salt
Fresh cracked black pepper


Roasted Cauliflower
Preheat your oven to 375º. On a prepared baking sheet, toss the cauliflower in olive oil and season with JF Spicy Salt and cracked black pepper. Convection roast for about 30 minutes, until the exterior is slightly brown. Set aside before assembling in our salad.

The “Spray Tan Cure” Salad
In a large bowl, using the chopped romaine as a base, begin to build your salad. Layer in our roasted cauliflower, watermelon radish, celery, green onion, both JF Jammy Eggs, and the Tonnino fillets. Dress in my JF Simple Mustard Vinaigrette and finish with JF Spicy Salt. Enjoy!