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