Spring Time CBD Infused Recipe!
Coconut CBD + Cilantro Dressing with a Citrus Shrimp Salad
I love soup season, but I’m ready for crisp and fresh warm weather foods! How about you? We have partnered up with Detroit’s top cannabis infused food chef, Enid Parham aka, Chef Sunflower of Lucky Pistil to bring to you a couple easy spring time recipes using Lichen Livin organic CBD oil! If you enjoy this recipe or want to learn more about cannabinoid infused foods, be sure to follow Lucky Pistil on Instagram!
This Recipe uses The Godfather, coconut oil + CBD, buy yours here!
Nothing screams easy and delicious more than spring dressings and salads. Dressings are a perfect way to use this Coconut CBD oil, because you really don’t want to cook with it, or add it to direct heat, because you will kill off terpenes or lose potency.
This Coconut Cilantro dressing is a flavorful and simple dressing that reminds you of spring and summer with every bite. I paired my dressing with a Citrus Shrimp & Avocado Salad. You can add this to any salad of your choosing, and it can be stored in the refrigerator for up to a week.
Coconut CBD + Cilantro Dressing
Makes approximately 3/4 cup of dressing
6 servings a serving is 2 tablespoons each serving has about 26mgs of CBD
1/4 cup of coconut milk
1/4 cup of lime juice
1/2 teaspoons of lime zest
1/2 cup packed Cilantro
1 tablespoon of Agave
1/4 cup of regular coconut oil
1 1/3 tablespoon of The God Father CBD oil
1 teaspoon of Dijon Mustard
1 teaspoon of Rice wine Vinegar
1 jalapeño seeded and diced.
Sea Salt to taste
Take a small empty pot and heat on the stove until warm, not hot but warm. Remove pot from heat, and let it sit for about 10 seconds. Add regular coconut oil first, if it melts, then add CBD oil. If the regular coconut oil is not melted add to the stove on low heat until melted. Take off let cool a few seconds then add the CBD. All of it needs to be in liquid form
Combine the cilantro, lime juice, lime zest, Agave, coconut milk, mustard, vinegar and jalapeño in to a blender. Blend for about a minute until smooth. While the blender is running slowly drizzle in melted coconut oil until the dressing is emulsified. Don’t over do it or you could break the dressing.
If not using right away store in a glass jar in refrigerator for up to 4days.
Citrus Shrimp Salad
Recipe is for 2 salads
12 precooked medium to jumbo Shrimp
1 minced garlic
2 tablespoon of olive oil
1 tablespoon chopped parsley
1/2 teaspoon of red pepper flakes
1 tablespoon of orange juice
1 tablespoon of lemon juice
Pinch of sea salt and black crack pepper
1 Avocado
1 ruby red grapefruit cut into segments
1/2 cup red onions sliced thin
2 packed cups of arugula
Heat up the oil in a skillet on medium high heat add the garlic and cook for about 5 seconds then add the shrimp, when the shrimp begin to brown add the lemon, orange juice, parsley and red pepper flakes. Stir and turn the heat down low and let juices simmer off some. Cut off and let cool completely. On your plates add 1 cup of arugula, 1/2 of avocado sliced, some sliced red onions, some of the grapefruit segments the shrimp, sprinkle with Sea Salt & Pepper and drizzle with the dressing. Enjoy.