Avocado Corn Salad With Weed Oil

Every summer I pull out this recipe and remember how tasty and refreshing it is! Today we’re making Avocado Corn Salad With Weed Oil.

It’s a super easy, deliciously yummy and quick salad to whip up when you have the need for weed.

You can also replace the cannabis-infused oil with CBD oil if that strikes your fancy!

Here’s a few little shortcuts you can take if you’re in a pinch, but I do recommend trying to follow the instructions below – even just once, and then you can resort to shortcuts!

Recipe Shortcuts

1. Use canned corn – not as fresh, but will still do the trick.
2. Grab a container of guacamole and slap that in – just the small containers will do.
3. Go to your local grocers and grab pre-cooked pearl couscous instead of cooking it at home.

Ingredients:

• fresh corn or canned corn
• mozzarella pearls
• fresh avocado or a small container of guacamole (fresh is best)
• pearl couscous
• balsamic vinegarette
• cherry tomatoes
• cannabis oil (or CBD oil)

How To Make Cannabis-Infused Oil

How to make cannabis oil at home the right way.

4.50 from 4 votes

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Prep Time: 45 minutes minutes

Cook Time: 2 hours hours

Total Time: 45 minutes minutes

Cuisine: European

Keyword: Cannabis, Guide, make, Oil, Step, Video

Servings: 1 Cup

Calories: 191kcal

THC: 700-1400mg

Author: Steph Van De Ven

Ingredients

• 1/4 to 1/2 Ounce Cannabis
• 1 Cup Olive Oil

Instructions

• Decarb your herb by spreading your cannabis evenly on an oven tray And coat with aluminum foil.
• Place in the oven on 240F/115C 45 minutes, and then let it cool down.
• Grind your cannabis or chop it in chunks.
• Place the cannabis buds in a strong mason jar, add olive oil and (1 tsp of sunflower lecithin)
• Place your closed jar in cold water and let it come to a boil, Boil for 2 to 3 hours.
• TIP: U can also add other herbs such as Thyme, rosemary etc for an extra flavor.
• Strain through Cheesecloth.
• Let it cool
• Now you can use the Cannabis Oil to make edibles or to cook with the oil

Video

Notes

The video recipe is not as accurate as the blog recipe, which is most updated.

Nutrition

Calories: 191kcal | Fat: 22g | Saturated Fat: 3g | Sodium: 1mg

Tried this recipe?Mention @cannadish or tag #cannadish!

Avocado Corn Salad With Weed Oil

Crunchy, Refreshing and the PERFECT salad for summer!

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Prep Time: 15 minutes minutes

Course: Salad

Keyword: cannabis oil

Author: Steph Van De Ven

Cost: 20 +/-

Equipment

• large salad bowl
• Wooden Spoon
• Measuring cups
• Measuring spoons
• Sharp knife
• Pot & Frying Pan

Ingredients

• 1 cup pearl couscous follow cooking directions
• 1 cup fresh corn or canned corn
• 1/2 cup cherry tomatoes
• 1/2 cup mozarella pearls I like more, so I add in at least 1 cup.
• 1 avocado perfectly ripe
• 1/4 cup white balsalmic vinegar
• 5-6 tbsp cannabis oil more if needed.
• 2 pinches salt & pepper

Instructions

• Cook your couscous as per the package instructions and let cool. Set aside
• Drizzle cannabis oil in the pan and grill corn for about 5 minutes on medium high until it's browned. Add salt and pepper. Set aside to cool.
• Cube your avocado , and in a large bowl add cherry tomatoes, avocado and mozarella pearls. Drizzle with canabis oil and balsalmic vinegar.
• Add in couscous and grilled corn and gently mix with wooden spoon.
• Add a pinch of salt and pepper, and if you wish, garnish with basil at the end or not! Enjoy!

Tried this recipe?Mention @cannadish or tag #cannadish!

If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.

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As always, happy canna-cooking!