The Dank Garden Delight 🌿🍑

Total Time: 15 mins Yield: 2 Servings

🥗 Salad Ingredients:

• 2 cups baby arugula

• 1 cup mixed heirloom cherry tomatoes, halved

• 1 ripe peach or nectarine, thinly sliced

• ½ avocado, sliced

• ¼ cup crumbled goat cheese or feta

• 2 tbsp roasted pistachios or candied pecans

• Optional: edible flowers for garnish (like nasturtium or pansies)

🍊 Cannabis-Infused Citrus Herb Vinaigrette:

Ingredients:

• 3 tbsp extra virgin olive oil

• 1 tbsp fresh orange juice

• 1 tbsp lemon juice

• 1 tsp orange zest

• 1 tsp honey or agave syrup

• 1 tsp Dijon mustard

• 1 tbsp finely chopped fresh basil

• ½ tbsp finely chopped fresh mint

• Salt and black pepper to taste

• Cannabis distillate or RSO, decarboxylated and fully mixed into the oil (see note below)

🥄 Directions:

1. Prepare the Vinaigrette
   In a small jar or bowl, whisk together the citrus juices, zest, honey/agave, Dijon mustard, herbs, salt, and pepper. Slowly whisk in the olive oil infused with your desired dose of distillate or RSO until fully emulsified.

2. Assemble the Salad
   On a large plate or bowl, layer the arugula, tomatoes, peach slices, avocado, goat cheese, and nuts.

3. Dress and Serve
   Drizzle the infused vinaigrette over the salad just before serving. Garnish with edible flowers for a visually stunning and summer-forward presentation.

⚖️ Dosing Note:

Start with a low dose per serving (e.g., 5–10 mg THC per person). Mix your distillate/RSO into the olive oil over very low heat if needed, or stir vigorously to fully incorporate. Measure carefully using a syringe or dropper, and test a small amount if unsure.