Recipes

Photo by Eva Kolenko

Arugula, Mango and Avocado Salad with Sorrel Vinaigrette

2 cups sorrel, stems removed

1 small shallot, finely chopped

2 tablespoons canna oil

½ cup extra-virgin olive oil

¼ cup plain yogurt

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

7 cups arugula

2 large yellow mangoes, peeled, pitted and diced

1 large avocado, peeled, pitted and diced

½ small red onion, thinly sliced

Squeeze of lemon

In a blender or food processor, combine sorrel and shallot and pulse several times. Add canna oil and pulse a few more times. While running the machine, slowly add olive oil and blend until fully emulsified and smooth. Add the yogurt and pulse a few more times to combine. Season with salt and pepper; set aside.

In a large bowl, toss together the arugula, mango, avocado and red onion. Just before serving, toss with ¼ cup dressing and lemon juice to taste. Season with salt and pepper. Top with prosciutto or chicken if desired. Refrigerate leftover dressing for up to one week.

Makes 6 servings, each about 15 mg THC using a 20 percent strain.

Recipe by Cheri Sicard

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