Cannabis Recipes: Salad Season

May 06, 2017 | LaurieWolf

Salad time and the livin' is easy. Farmer's markets and my mini garden: that's what's for dinner at our house this month. I'm testing Cannabis recipes for a project on leafy greens. Their treatment has certainly become far more humane (look at what's happened to kale!) and we are going to share the ones that seem to benefit most with the addition of Cannabis. Photos by Bruce Wolf.


salad-recipes-ingredients.jpg1. Place quinoa in a large bowl. 

2. Place the olive oil and Cannabis oil in a medium sauté pan.  Cook the corn, edamame, peas and chickpeas for 5-6 minutes. Allow to cool.

3. Add cooked vegetables to the quinoa and your mint & red onion. 

4. In a small bowl combine the olive oil, lemon juice, cumin, garlic, black pepper and salt. Toss the salad with the dressing and divide among four plates. 


canna-cobb-salad-ingredients.jpg1. In a large bowl, combine the lettuce and the spinach. Place in the fridge.

2. In a small bowl, combine the yogurt, canna-oil, salsa and dash of salt.

3. Divide the greens among four plates. Arrange the remaining ingredients on the plate. Serve with the dressing on the side, or drizzle before serving.


ganja-grilled-ingredients.jpg1. Remove the outer leaves from the romaine and slice in half lengthwise. Mix the shrimp with the oil, lemon juice and pepper. Allow to marinate for at least a half hour. Thread the shrimp onto bamboo skewers that have been soaked in water for 30 minutes.

2. Prepare the grill. While it’s heating, place the egg, olive oil, yogurt, lemon juice, mustard, garlic and Parmesan in a food processor or blender and puree until smooth.

3. In a small skillet heat the canna-oil. Sauté the croutons over low/medium heat until starting to brown.

4. Place lettuce and the skewered shrimp on grill for about 2 to 3 minutes per side. 

5. Place a romaine half and the grilled shrimp on each plate. Sprinkle with the infused croutons. Drizzle with the dressing or serve on the side.

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