Cucumber-Mint Salt 

• 1 cup cucumber, unpeeled, diced
• ¼ cup fresh mint leaves
• 2 tablespoons fresh lemon juice
• 3 tablespoons flaked sea salt
• 2 tablespoons CBD isolate

In food processor, puree cucumber with mint and lemon juice; strain through fine sieve. Transfer to small, nonstick saucepan and add salt. Cook gently over low heat. As juice evaporates and salt crystals slowly reform, stir constantly, making sure mixture doesn’t burn. Add CBD isolate, turn heat down and continue to cook and stir about 8-10 minutes. When liquid is fully evaporated, transfer salt to silicone baking mat atop a small baking sheet; place in 200 F until dried, about 3 hours. Buzz in spice grinder until granulated. Makes 3-4 tablespoons salt.

Recipe courtesy of David Yusefzadeh

Photography by Matt Armendariz

Food styling by Adam Pearson

Prop styling by Amy Paliwoda