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Infused Farro Salad with a Hint of Lemon Haze

March 20, 2017

 

With summer just around the corner, a healthy salad is the perfect option for any lunch or dinner. If you are looking for a great recipe that takes less than 20 minutes, try our infused Farro Salad with hint of Lemon Haze. This refreshing mix will brighten your palate (and your day!) and combines the unique flavors of citrus, fresh mint and pomegranate matched with Lemon Haze's notorious notes of fresh squeezed lemons produced by the limonene terpene (see pairing guide). As we love supporting local vendors, we recommend sourcing ingredients from your local dispensary and market. This recipe serves 4 (adults only!). Here’s what you’ll need to get started:

Infused Farro Salad with Lemon Haze

 

Serves 4

 

Salad Ingredients:

1 package of farro (8.8 ounces)

½ bag of washed baby spinach

1 medium cucumber 

1 large watermelon radish (substitute for radish if watermelon radish is not available)

1 avocado sliced

2 Tablespoons of pomegranate seeds

8 mint leaves finely chopped

¼ cup of crumbled feta

 

Salad Dressing:

1 lemon

1/2 cup of olive oil (we recommend cold pressed Greek olive oil)

4 teaspoons Lemon Haze infused olive oil (see our citrus CannaOil recipe here)

Salt, to taste

Fresh ground pepper, to taste

**Note: Lemon Haze stems from the Sativa strain line and primarily consists of THC. If you prefer a CBD dominant varietal, we recommend Cannatonic. Both of these strains contain the limonene terpene which delivers citrus characteristics that will compliment the dressing.

 

Instructions:

Bring a large pot of water to a boil. Add the bag of farro and boil for 10-12 minutes. Drain pot and rinse cooked farro with cold water. Once the temperature has cooled, empty the strainer into a large mixing bowl and set aside.

 

 

Peel cucumber and chop into bite size pieces. Add cucumber into mixing bowl. Next cut the watermelon radishes into thin round slices, discard of the top and bottom slice. Add the round slices into the mixing bowl.

 

Chop mint leaves into small pieces and add pomegranate seeds and spinach - toss all ingredients, cover and place mixing bowl into refrigerator.

 

Dressing:

Soften the uncut lemon but rolling back and forth on your cutting board. This will help release the juices. Cut lemon in half and squeeze juice into a small salad dressing shaker (see our favorite OXO dressing shaker to the right). Add olive oil and CannaOil along with salt and fresh ground pepper to taste. Shake dressing into all ingredients mix together.

 

Combine salad and dressing into mixing bowl. Add feta and sliced avocado. Toss lightly and bon appétit!

 

Recommended Wine Pairing:

 

Huge Bear Sauvignon Blanc 2015This Sauvignon Blanc begins with bright aromatics of white flowers and citrus. The zesty notes of lemon and lime integrate well on the palate with bright acidity that pairs perfectly with the Lemon Haze dressing. Click here to purchase.

 

 

Peace, Love & Cannabis,

 

The Herb Somm

 

 

 

 

 

Farro salad ingredients

 

 

 

 

 

Fresh squeezed lemon juice

 

 

 

 

 

The Fine Print:

You assume all risk from the use of our recipes. Neither The Herb Somm nor the authors shall be liable for any injury or damage to be caused, directly or indirectly, by the information provided in this guide. Neither The Herb Somm nor authors are liable for any allergic reaction to any ingredient listed in our recipes - including cannabis. No legal, medical, or other professional relationship exists between The Herb Somm and those reading our guides. Under no circumstance should any recipes or pairings be given to children. Adults 21+ only. 

 

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