Cucumber and Carrot Salad with Citrus-Hummus Dressing

  • ½ cup hummus, homemade or store bought
  • ¼ cup freshly squeezed grapefruit juice
  • ¼ cup freshly squeezed orange juice
  • 4 teaspoons fresh lemon juice, divided use
  • ¼ teaspoon ground cumin
  • 1 tablespoon orange-scented CBD tincture
  • Kosher salt and freshly ground black pepper
  • 2 cucumbers, washed
  • 2 large carrots, peeled
  • 1 head bibb or butter lettuce, cleaned, crisped, torn into bite-size pieces
  • Extra-virgin olive oil, as needed
  • 1 teaspoon Aleppo pepper
Whisk together hummus, grapefruit juice, orange juice,2 teaspoons of lemon juice, cumin; stir in CBD tincture and salt and black pepper to taste; set aside. Use a vegetable peeler to remove lengthwise sections of cucumber peel, creating striped effect. Cut into half lengthwise and spoon out seeds; cut cucumber into ½-inch pieces. Cut carrots diagonally into ¼-inch pieces. Toss vegetables with hummus dressing. Arrange lettuce on serving plate; sprinkle with olive oil, remaining lemon juice, salt and Aleppo pepper. Mound vegetables in center and serve at once. Makes 2 to 4 servings; THC depends on dosing of the infused olive oil. Recipe by Laura Yee Photography by Eva Kolenko  

Buy Kitchen Toke magazine >>