Chopped Kale Salad
- 1 bunch of kale (chopped finely with stalks removed)
- 1 heaping cup of organic edamame beans (shelled)
- 1 large carrot (peeled and grated)
- 1 small red bell pepper (diced)
- 1 avocado (pitted and diced into chunks)
- 1 small red onion (diced finely)
- 1/4 cup fresh cilantro (chopped)
- a few leaves of fresh basil (chopped)
- 1/2 teaspoon salt
- 2-3 tablespoons of toasted sesame seeds for garnish
- 1/4 cup cannabis-infused extra virgin olive oil
- 2 cloves of garlic (finely minced)
- 1 tablespoon apple cider vinegar
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fresh ginger (finely minced)
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon sesame oil
- Salt and pepper to taste
First, prepare the cannabis-vinaigrette. Simply add all the ingredients to a small bowl or measuring cup. Whisk all the ingredients together with a fork until it becomes emulsified. Set it to the side until it’s time to dress the salad.
Chopped Kale Salad
To begin, thoroughly wash the kale, bell pepper, carrot and edamame.
Chop up the kale into bite size shreds, removing the stalks in the process. Throw the kale into a large bowl and sprinkle it with 1/2 teaspoon of salt. Toss it all with clean hands, squishing the kale to release the aroma and to mix it well with the salt.
Next, grate and shred the carrot and add it to the bowl.
After, pit the avocado, dice it up along with the bell pepper and red onion and toss everything into the bowl containing the kale.
Then, chop the fresh basil and cilantro and add them to the bowl.
Finally, add the edamame and some toasted sesame seeds for garnish, and give the salad a good toss.
To toast sesame seeds, simply heat up a medium skillet over medium heat and roast the sesame seeds for 5 minutes, or until they become fragrant and toasted in color. Make sure to shake the skillet as they are cooking to ensure even browning.
Proceed to dress the salad with some of the cannabis-vinaigrette, making sure to medicate according to personal needs. Alternatively, consider serving the salad in individual bowls and allowing each guest to dress their own portion. This is especially useful if everyone’s tolerance is different.