Salad bowl packed with greens, cauliflower rice, shrimp, vegan feta and veggies.

The Warm and Spicy Sunday Salad

Make sure you have time for this one, there are a lot of components that require prep before assembling! It’s totally worth it, the combination of my salts, the color, and perfect balance of flavors is so delish. Serves 1.


Greens of your choice, chopped
JF Cauliflower Rice
Persian cucumber, sliced
Radish, sliced and quartered
Shrimp, saut​​éed
JF Moroccan Spiced Roasted Carrots
Vegan feta, crumbled (I like Trader Joe’s)
Red onion, sliced thin on the mandoline
Cilantro, coarsely chopped
JF Simple Mustard Vinaigrette, to taste
JF Spicy Salt, to taste

Saut​​éed Shrimp:
Avocado oil
Wild caught shrimp
JF Curry Salt, to taste


Sautéed Shrimp

Step 1: In a large sauté pan warm your avocado oil. When that begins to shimmer add in your shrimp.

Step 2: Season with JF Curry Salt and flip for an even cook. Once they curl and are just pink, remove from the heat. Set aside to cool slightly before assembling in our salad.

The Warm And Spicy Sunday Salad

Step 1: In a large bowl, using your chopped greens as a base, build upwards with my JF Cauliflower Rice, the sliced cucumber, radish, saut​​éed shrimp, and JF Moroccan Spiced Roasted Carrots.

Step 2: Top with crumbled vegan feta, red onion, and cilantro. Dress in my JF Simple Mustard Vinaigrette and finish with JF Spicy Salt. Enjoy!

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