By: Kate Marley
When you think of summer foods, what comes to mind? Grilled foods, crisp tropical fruits, ice cream?
For me, when hot weather rolls around, I get intense cravings for salads. Cold, crunchy, healthy salads that make you feel fresh and light. There’s something always so delightful about raw veggies in the summertime. However, I also know that salads can get boring sometimes, especially if you eat them all the time.
Today, I’m going to share three amazing vinaigrette/oil-based recipes made with Kush Queen CBD oil, and show you what types of salads I used them for.
Chimichurri for Steak Salad
Chimichurri is a raw, parsley-based sauce originally from Argentina. It’s overwhelmingly fresh and sharp and works so well when paired with red meat, citrus, and salt. And it’s actually pretty easy to make, as long as you have access to a blender!
I just tossed all of my ingredients, minus the CBD oil, in a small blender, and pulsed until it reached a nicely chopped, semi-emulsified consistency. You may have to add more olive oil as you go. I also definitely added a little too much garlic the first time around, which hits you right in the face when it’s raw. But hey, it’ll definitely keep you healthy.
I added two full droppers of CBD after my other ingredients were blended.
I used my chimichurri to top a giant steak salad, packed with raw vegetables and even an elote-style corn salad. My sauce was thick and potent and made every bite delicious.
Easy Lemon Vinaigrette for Greek Salad
This vinaigrette is the simplest of the three because there’s no blender involved, and honestly, you don’t even have to pre-mix the ingredients if you’re feeling bold.
It’s just olive oil, CBD oil, lemon juice, garlic powder, salt, and pepper. That’s really it! It’s the perfect base vinaigrette to add to, with ingredients like cayenne pepper, cilantro, etc. I kept it to the basics for this batch but don’t be afraid to experiment.
I used my lemon vinaigrette for a fresh and summery Greek salad. Crunchy cucumber, peppery onion, sweet tomato, and salty feta are all it takes to toss together something delicious. I also recommend adding avocado or olives for an extra kick. Well, now I know what I’m making for dinner later.
Raspberry-Orange-Poppy Vinaigrette for Peach and Goat Cheese Salad
I absolutely love fruit-heavy vinaigrettes. They add sweetness and tartness with more depth than lemon juice alone. This pretty-in-pink dressing gets its flavors from orange juice, orange zest, and fresh raspberries. The poppy seeds are optional if they’re not your jam, but they’re mostly tasteless and you get the added benefit of fiber and vitamins.
I throw my fruits, juice and half of the olive oil in the blender first, leaving out the CBD and poppy seeds.
Strain the mixture through a sieve to remove all the raspberry seeds. It doesn’t add a very nice texture if you leave them in, in my opinion.
Add the remaining olive oil, the CBD oil, and the poppy seeds and whisk well. Sometimes raspberries and oranges end up on the tart or sour side. If you find your dressing is a bit more mouth-puckering than you’d like, it’s super easy to add a little bit of honey or sugar until you’re happy with the sweetness. And that’s it!
I used my vinaigrette for a fruity, vibrant salad. I topped peppery arugula with fresh peach, tangy goat cheese, and red onion. I made a decently large batch of dressing, and it’s great for different types of salads—try it with grilled chicken or even seasoned tofu, if you’re vegetarian!
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