INGREDIENTS:
3 medium avocados
12-15 sprigs fresh cilantro
1/2 cup baby Roma tomatoes 1 fresh jalapeño pepper
1/3 cup red onions (diced)
1 garlic clove (minced)
1/2 lime (squeezed)
2 tbsp CANNA OLIVE OIL
1/4 tsp ground cumin
1/4 tsp cayenne pepper
kosher salt to taste
pepper to taste
DIRECTIONS:
Rinse and chop cilantro, place in medium bowl.
Cut the top off the jalapeño pepper and slice in half (remove and throw out seeds), chop finely and add to bowl.
Chop onion, add to bowl.
Slice baby tomatoes (or grape tomatoes) in halves and add to bowl.
Stir mixture adding in salt, pepper, cumin, cayenne pepper, and minced garlic.
Cut avocados in half (long ways) and remove the pit. Slice into quarters, then cut so they are bite-size pieces. (Score the flesh of the avocados in a criss cross pattern against the skin into desired sized bites). Add avocado pieces to the mixture and stir lightly until well blended.
Squeeze half a lime into bowl and drizzle 2 tbsp of cannabis infused olive oil. Mix gently until blended.
Serve cold or immediately.
Served as a salad.
! KEEP OUT OF REACH OF CHILDREN !
! FOR USE ONLY BY ADULTS 21 YEARS OF AGE OR OLDER !
Watch Me Throw Down The Guaca
Cooking On High
Warner Bros. - Stage 13
DELICIOUSLY DEE
THE HAPPY CHEF
expert cannabis cookbook
- 2nd Edition -
- LAUNCHED APRIL 20, 2017 -
And a special thanks to :
@MissRadReefer
@DNA_Genetics
@DigiPathLabs
for their contributions to make this cookbook extra delicious!
! KEEP OUT OF REACH OF CHILDREN !
! FOR USE ONLY BY ADULTS 21 YEARS OF AGE OR OLDER !
+ More information and education on cannabis on my website under categories : weed science & cannabis research.
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