This tasty salad, featuring one of California’s favorite agricultural products, provides a great alternative to the typical tossed greens. Providing you have marijuana oil on hand, this tasty salad goes together in a flash!
I use marijuana infused olive oil in this recipe. To learn how to make it see my blog post on the topic.
1 large tomato, diced
2 small Persian cucumbers, peeled and diced
1 medium ripe avocado, diced
½ teaspoon minced garlic
2 teaspoons lemon juice
1 tablespoon cannabis infused oil
1 tablespoon olive oil
½ teaspoon hot sauce, optional
Salt and pepper to taste
Place tomato, cucumber, avocado, and onion in a medium bowl. In a small bowl, whisk together garlic, lemon or lime juice, cannabis oil, olive oil, hot sauce (if using), and salt and pepper. Pour dressing over veggies and toss gently to coat. Divide between 2 serving dishes and serve immediately.
Cheri Sicard is the author of The Cannabis Gourmet Cookbook (2012 Z-Dog Media) and Mary Jane: The Complete Marijuana Handbook for Women (2015, Seal Press). Learn how to precisely dose your own homemade edibles by taking Cheri’s free online dosing class.