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