Salad bowl packed with greens, roasted cauliflower, watermelon radish, celery, green onion, 2 jammy eggs, and 2 tuna fillets. Dressed with JF Mustard Vinaigrette and JF Spicy Salt.

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

Step 1: 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.

Step 2:Convection roast for about 30 minutes, until the exterior is slightly brown. Set aside before assembling in our salad.

The “Spray Tan Cure” Salad

Step 1: 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.

Step 2: Dress in my JF Simple Mustard Vinaigrette and finish with JF Spicy Salt. Enjoy!

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