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.

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