This powerfully flavorful summer salad exquisitely represents the finest of the Golden State’s crops: avocados, almonds, oranges, and cannabis. A sweet-tart balsamic reduction ties it together and looks beautiful on the table!
- 1/2 cup balsamic vinegar
- 3 large avocados
- 6 small Clementine oranges peeled and segmented
- 3 small Persian cucumbers peeled and diced
- 1/4 cup chopped cilantro
- 1/4 cup chopped sliced almonds toasted
- 1 teaspoon lemon juice
- 2 tablespoons cannabis infused olive oil
- Salt and pepper to taste
How it’s done:
Place vinegar in a small saucepan over medium heat and simmer until reduced by half. Set aside.
Cut avocados in half lengthwise and remove the pit. Take a knife and score avocado halves into small cubes, leaving outer shell intact (see photo).
In a small bowl mix together orange segments, cucumber, cilantro, almonds, lemon juice, canna-oil, salt, and pepper. Toss to mix then stuff into the hollows of the avocado halves. Take a spoon and top each salad with a generous dab of balsamic reduction, using more to decorate the plate. Serve and enjoy!