This tasty salad provides a great alternative to the typical tossed greens. Providing you have marijuana oil on hand, this tasty salad goes together in a flash! My making Marijuana Oil tutorial will help you learn how to make it.
A note about the Dosing on this recipe!
This recipe will have about 40 mg THC per serving IF you made your marijuana oil from average cannabis (10% THC) and used 1/2 ounce of marijuana to make 1 cup oil. To adjust the dosage up or down to meet your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your oil, be sure to take my FREE 10 minute online Dosing Class that will teach you how to use the handy dosage calculator tool on this page.
- 1 1 tomato large diced
- 1 cucumber small peeled and diced
- 1 avocado medium peeled and diced
- 1/4 cup red onion finely diced
- 2 teaspoons lemon juice
- 1/2 teaspoon garlic minced
- 1 tablespoon cannabis infused oil
- 1 tablespoon olive oil
- 1/2 teaspoon hot sauce such as Tabasco, optional
- Salt and pepper to taste
Place tomato, cucumber, avocado, and onion in a medium bowl.
In a small bowl, whisk together garlic, lemon or lime juice, cannabis oil, olive oil, hot sauce (if using), and salt and pepper.
Pour dressing over veggies and toss gently to coat. Divide between 2 serving dishes and serve immediately.
Dosing & Marijuana Oil
**This dose is only a suggestion. Be sure to read and understand Calculating Cannabis Doses in Edibles before attempting to cook with marijuana. For more PRECISE dosing, be sure to take my FREE online dosing class.