AuthorMy Edibles ChefCategory, , DifficultyBeginner

This beautiful salad is inspired by the vegetables that grow in my garden. On the West Coast of Canada, our growing season is from May to October. Red lettuce, carrots, beets & grape tomatoes make up the base of the salad with lots of freshly chopped dill & an easy cannabis olive oil dressing with balsamic reduction.

West Coast Garden Salad with Cannabis Olive Oil & Dill Dressing

Yields1 Serving
Prep Time30 minsTotal Time30 mins

Salad Base
 1 head red lettuce, chopped
 2 medium carrots, grated
 1 large beet, diced
 1 cup grape tomatoes
 ½ cup fresh dill, chopped
 ½ cup feta cheese, crumbled
 ½ cup salted pumpkin seeds
Dressing
 ¾ cup regular olive oil
 2 tbsp canna-olive oil
  cup balsamic reduction
 2 tbsp fresh dill, chopped
 salt & pepper

Dressing
1

Mix the olive oil, canna-olive oil, balsamic reduction, fresh dill, salt & pepper together in a small bowl. Set aside.

2

Wash & prep all of the vegetables. Place into a large salad bowl.

3

Top with crumbled feta & pumpkin seeds.

4

Serve into individual bowls & top with dressing.

Ingredients

Salad Base
 1 head red lettuce, chopped
 2 medium carrots, grated
 1 large beet, diced
 1 cup grape tomatoes
 ½ cup fresh dill, chopped
 ½ cup feta cheese, crumbled
 ½ cup salted pumpkin seeds
Dressing
 ¾ cup regular olive oil
 2 tbsp canna-olive oil
  cup balsamic reduction
 2 tbsp fresh dill, chopped
 salt & pepper

Directions

Dressing
1

Mix the olive oil, canna-olive oil, balsamic reduction, fresh dill, salt & pepper together in a small bowl. Set aside.

2

Wash & prep all of the vegetables. Place into a large salad bowl.

3

Top with crumbled feta & pumpkin seeds.

4

Serve into individual bowls & top with dressing.

West Coast Garden Salad with Cannabis Olive Oil & Dill Dressing

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