Infused Spicy Summer Salad
Prep time 40 minutes

This refreshing, tasty salad with a spicy kick is perfect for a mid-day treat or pairs well with any fresh summer meal. Be sure to source your produce from your local farmer’s market or produce stand to support the your community and ensure the freshest salad possible!

Spicy Summer Salad - Stash Pot Shop RecipesIngredients:

Salad:

1 whole pineapple – remove skin, slice into rings and cut up into 1/4 inch pieces
1 honeydew – slice into 8 wedges and cut into 1/2 inch pieces
2 grapefruits – slice peel off to remove all pith (fuzzy white layer), then section out the pink fruit with a pairing knife leaving skins behind
2 cups – cherries, wash, pluck off stem, cut in half and remove pit
2 cups – blueberries washed
1 cup – pistachios shells removed, roasted and salted

Dressing:

1 cup – mint remove from stem, wash and dry
1 Serrano pepper – sliced into thin rings
1 small lime
1/4 cup honey
1/2 cup olive oil divided between infused oil and plain olive oil (we opted for a 1/4 cup infused, to 1/4 cup plain ratio)

Directions:

  1. Make cannabis infused olive oil:
  • – 16 ounces olive oil
  • – 1/4 ounce of cannabis

 

 

A. Grind cannabis to desired fine consistency.
If you use the family coffee grinder, be sure to wash it out afterwards.

B. On low heat add cannabis and oil to pan, mix well with a metal whisk. Keep heat medium-low. If you see bubbles, decrease the heat; be very careful not to burn the cannabis. Stir frequently every 5-7 minutes, for about an hour. Never leave it unattended.

C. While the mixture is still hot, use a coffee filter to strain out the cannabis over a clean mason jar. Set aside. This can be stored at room temperature, be sure to keep out off direct sunlight.

  1. Cut up all fruit into a large bowl in this order: cherries, blueberries, pineapple grapefruit then honeydew. Cover bowl and place in fridge to keep cool.
  1. Place all the ingredients for the dressing in blender or Cuisinart until mint and pepper are well mixed but still show nice green flecks throughout. Be sure that honey and oil are homogenous. Leave dressing at room temp before serving. On a cutting board roughly chop up the pistachios.
  1. About 15 minutes before you are ready to serve the salad remove from fridge, toss well and serve into bowls. Dress each bowl with desired amount of dressing and pistachios.
  1. Serve and enjoy!
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