“It’s Too Hot To Eat But I’m Hungry” Salad

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It’s about 90 today in NYC and I needed something super fast and refreshing. The combo of the cold mango, jalapeño and the chorizo tuna for protein was perfect. Use whatever greens and extras you have in your fridge to garnish and finish it. I chose some green onion, jalapeño and cilantro because it’s what I had on hand. But make this your own with what you have and what you like! Serves 1.

INGREDIENTS:

Radicchio, chopped
Romaine, chopped
Sweet potato, peeled, diced small, and roasted
Mango, chopped
Tuna chorizo, flaked (I like Wild Planet)
Jalapeño, deseeded and diced
Green onion, sliced on the diagonal
Cilantro, chopped
Squeeze of fresh lime juice
JF Simple Mustard Vinaigrette, to taste
JF Spicy Salt, to taste

Roasted Sweet Potato:
1 sweet potato, peeled and diced small
Olive oil
JF Spicy Salt, to taste

PROCESS:

Roasted Sweet Potato
Preheat your oven to 350º. On a baking sheet toss your diced sweet potato in olive oil and season with a generous amount of JF Spicy Salt. Convection roast for 30 minutes until soft, then broil for a slightly crisp exterior. Cool before assembling your salad.

“It’s Too Hot To Eat but I’m Hungry” Salad
In a large bowl, using the chopped radicchio and romaine as your base, begin to build your salad. Layer in the roasted sweet potato, mango, and jalapeño. Top with the tuna chorizo and finish with your sliced green onion and cilantro. Dress in my JF Simple Mustard Vinaigrette and season with JF Spicy Salt. Enjoy!

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