If you eat cannabis food, Scott Durrah wants you to take responsibility for your own destiny because you’re the only one who understands your own tolerance. With this fresh, bright salad, Scott can feed people of varying tolerance levels by serving the vinaigrette made with a quarter cup of cannabis-infused olive oil on the side. Diners can control the dosage by sprinkling on the dressing with a heavy or light hand.
Vitamin C-rich mangoes have high levels of myrcene molecules, which are also a dominant terpene in cannabis. Because of this, researchers are studying whether mangoes’ reputation of increasing, strengthening and lengthening cannabis’s euphoric effects is scientifically true.
Our advice? Eat the mango as if that were true. Dress the salad lightly the first time you try it. (Curry powder blends vary. Start out using less than this recipe calls for and taste before you add more.)
To Make Dressing:
- ¼ cup cannabis-infused extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon curry powder
To Make Salad:
- 2 cups mixed greens
- ½ cup mango, sliced
- ½ cup pineapple, chopped
- 6 cherry tomatoes
- ¼ cup cucumbers, sliced
Combine dressing ingredients in a small bowl and whisk to combine. Toss salad. Serve with dressing on the side.
This recipe is from The Cannabis Kitchen Cookbook by Robyn Griggs Lawrence, and was reprinted with permission of Skyhorse Publishing.