Cooking With Cannabis: Thai Shrimp Salad

The perfect low-carb way to medicate!

We love this fresh, light, textured salad. Perfect for lunch or dinner!

INGREDIENTS:
1⁄2 cup freshly squeezed lime juice (from about 4 medium limes)
2 tablespoons Thai fish sauce (nam pla)
4 teaspoons cannaoil
2 teaspoons coconut palm sugar
1 small onion, chopped
1 serrano chile, seeded and chopped
2 garlic cloves, minced
1 pound medium or large shrimp, peeled, deveined, and cooked
2 medium green papayas, sliced or cubed
2 carrots, shredded
8 leaves fresh mint, for garnish 1⁄4 cup cilantro, for garnish
1⁄4 cup peanuts, for garnish

DIRECTIONS:
In a medium bowl, whisk together the lime juice, fish sauce, cannaoil, sugar, onion, chile, and garlic.
In a large serving bowl, combine the shrimp, papayas, and carrots. Pour the dressing over the salad and toss well to combine.

Garnish with the mint, cilantro, and peanuts before serving.

** Please keep track of how much dry cannabis is equivalent to the cannaoil to ensure you are following the daily limits imposed by your physician’s prescription.

Source



WELCOME

Are you the age of majority in your province?
(19+, or 18+ in Alberta and Quebec)

   

By entering our site you are agreeing to our
Terms of Use and Privacy Policy.