HEMP, KALE, AND APPLE SALAD
SERVES 4 (5 MG THC PER SERVING)
IF WHEN YOU THINK “EDIBLES” your brain goes straight to sweets, this can be a total Herb game changer. The Herb is added to the dressing for the kale, making this superclean and healthy salad something you can try out for an enhanced breakfast, at lunch, or alongside dinner. It’s so nourishing and hearty, making it a nutritious start to a day of exercise, hiking, or plain good green eating. This is the kind of salad that you could modify in a bunch of ways: Take out the apple and add shredded chicken or tofu or some crumbled feta cheese; add some toasted sunflower seeds or pistachios, or even roasted vegetables. But don’t lose the pickled red onions . . . they’re my favorite part!
½ small red onion, thinly sliced
2 teaspoons distilled white vinegar
¾ teaspoon plus a pinch of kosher salt
3 tablespoons plus 1 teaspoon extra-virgin olive oil
2 teaspoons CannaOil
1 small garlic clove
Juice of ½ lemon
1½ bunches Tuscan (lacinato) kale, central ribs removed, leaves sliced into thin ribbons (about 7 cups)
1 crisp apple, halved, cored, and cut into thin matchsticks
2 cups baby spinach or other tender leafy greens
¼ cup hulled hemp seeds
- Toss the red onion, vinegar, and salt together in a small bowl and set aside.
- Whisk together the olive oil, CannaOil, garlic, lemon juice, and a pinch of salt in a large bowl. Add the kale and toss to combine, then use your hands to massage the kale, squeezing and releasing it until the leaves darken in color and become tender, 1 to 2 minutes.
- Add the apple matchsticks, baby spinach, and onion to the kale and toss to combine. Add most of the hemp seeds, toss to combine, then serve sprinkled with the remaining hemp seeds.
