Have you been looking for a healthier way to enjoy your favorite herb? Made with fresh lemon juice and white balsamic vinegar, this zesty lemon cannabis vinaigrette is perfect to pair with all your favorite salads, as a marinade for meats, or dip for your favorite crusty bread. Complete with multiple infusion options, including my Bliss MCT oil.
Table of Contents
Article Features
- Ready in just 10-minutes!
- A quick and simple, healthy, savory edible recipe
- Want to skip the hard work? Easily infuse this recipe with my premium quality Bliss MCT oil, which can be delivered directly to your door! Now shipping across the US.
Why You Will Love This Recipe
I’ve been getting requests for healthy recipes from members of my Well With Cannabis Community – and this recipe delivers!
Cannabis-infused vinaigrette is one of the best healthy cannabis recipes because it is so versatile.
The bright, zesty flavor is perfect to pair with your favorite salads, as a marinade for meats, or dip for your favorite crusty bread.
In this post, I’ve included multiple different infusion options so you can choose how you want to infuse this dressing, along with some delicious cannabis salads to try.
What You’ll Need
- ¼ cup lemon juice – freshly squeezed is best, but bottled will work
- ¼ cup white balsamic vinegar – not to be confused with traditional balsamic vinegar
- 2 Tablespoons white wine vinegar – white wine vinegar adds the tangy sweetness
- ½ Tablespoon sliced scallion – when prepping, use the white parts only for this recipe and save the greens for another recipe
- ½ Tablespoon fresh grated parmesan cheese – fresh grated is best, if possible
- ¾ teaspoon sugar – white granulated sugar or cannabis sugar
- ¾ teaspoon salt – table salt, Kosher salt, or cannabis salt
- ½ teaspoon ground black pepper – freshly ground
- ½ teaspoon Dijon mustard – required for emulsification
- ½ teaspoon garlic – you will need both minced garlic and granulated garlic for this recipe
- â…› teaspoon granulated onion
- â…› teaspoon crushed red pepper – adjust according to your heat preferences
- 1 cup extra-virgin olive oil
- ½ cup Bliss MCT Oil – This will provide 300mg of THC and 300mg of CBD for the entire batch of dressing. You can divide this number by the serving size to determine the final dose, 16 ounces. 300/16 = A 1-ounce serving will provide 18.75mg of THC and 18.75mg of CBD.
Note: A complete list of ingredients with amounts and printable instructions is located in the recipe card below.
Dosing & Potency
Dosing this recipe couldn’t be easier if you use my Bliss MCT oil.
The printable chart below will help you determine the exact amount of oil you need to achieve your desired THC milligrams per batch or per Tablespoon.Â
If you are not using Bliss MCT oil, my edible dosage calculator is another great way to determine the potency of your infusion.
If you are unsure where to start, check out my safe dosing guide before getting started.
Storage Instructions
Store the prepared vinaigrette in an air-tight container with a lid in the refrigerator for up to 2 weeks. Shake as necessary before enjoying.
Alternate Infusion Options
The beautiful thing about homemade edibles is that there are many different ways to infuse a recipe.
Choose an option based on your personal preferences and what you already have available on hand.
To make a stronger or more potent vinaigrette, mix and match the options below.
Cannabis-Infused Olive Oil
Cannabis olive oil is a light, delicious, and versatile infusion that is an important staple recipe for any cook to master.
Once made, it can be used to make many delicious cannabis recipes like this lemon vinaigrette or my popular tomato-cucumber salad.
This is my preferred infusion method for this recipe. Get the full recipe and directions for making cannabis-infused olive oil here.
Other oil options that work would include:
Decarbed Cannabis Flower
Using decarbed cannabis flower is just like using any other herb or spice.
To reap the benefits of activated CBD or THC, be sure to decarboxylate the flower first.
You can then add the ground, decarbed cannabis as an additional ingredient directly to the mix. Start by adding ½-1 gram in step one.
Of course, this is just a suggestion and should be adjusted to your personal preferences and tolerance level.
Leftover Cannabis Pulp
When making cannabutter, coconut oil, olive oil, and even a tincture, there is leftover plant material from the straining process.
Chances are, there is some good stuff (ie. CBD or THC) stuck in there, making it worth saving and enjoying.
This vinaigrette is a perfect recipe to use up that leftover cannabis pulp.
Its flavor profile blends in well with the other ingredients, and the use of the immersion blender helps to break down the plant material, so it is not too coarse.
If you plan to add leftover cannabis pulp to this salad, add 2-3 tablespoons in step one.
Cannabis Concentrates
One of the easiest ways to make an infused vinaigrette is with cannabis concentrates or extracts.
From distillate or CO2 oil, to shatter or wax, and FECO or RSO, all can work for this recipe.
If you are not sure if your cannabis concentrate needs to be decarbed first, you can check this guide here.
If you plan to add cannabis concentrates to this dressing, stir in your desired concentrate amount with the olive oil.
Zesty Cannabis Lemon Vinaigrette
Ingredients
- ¼ cup lemon juice
- ¼ cup white balsamic vinegar
- 2 Tablespoons white wine vinegar
- ½ Tablespoon sliced scallion white only
- ½ Tablespoon fresh grated parmesan cheese
- ¾ teaspoon white, granulated sugar
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon Dijon mustard
- ½ teaspoon minced garlic
- â…› teaspoon granulated garlic
- â…› teaspoon granulated onion
- â…› teaspoon crushed red pepper
- 1 cup extra-virgin olive oil
- ½ cup Bliss MCT Oil, proivdes 300mg THC
Instructions
- Combine all ingredients lemon juice through crushed red pepper in a tall, wide-mouth container like a mason jar.
- Blend the ingredients with an immersion blender.
- With the blender running, slowly drizzle in the olive oil followed by the cannabis-infused oil to emulsify.
- Blend for another 60-seconds until all ingredients are well incorporated.
- Store the prepared vinaigrette in an air-tight container with a lid in the refrigerator for up to 2 weeks. Shake as necessary before enjoying.Â
Notes
- If you plan to add decarbed cannabis flower to this recipe, add ½-1 gram of ground decarbed cannabis flowers in step one.
- If you plan to add leftover cannabis pulp to this salad, add 2-3 tablespoons of leftover cannabis pulp in step one.
- If you plan to add cannabis concentrates to this salad, stir in your desired concentrate amount with the amount of olive oil called for, and then add in step 3 as directed.
Nutrition
And if you’re struggling with the munchies, be sure to get my 10 helpful tips for managing the munchies here.
More Cannabis Salad Recipes
Are you looking for more healthy recipes, including salads and dressings?
I’ve got you covered with these delicious options below:
Cannabis Entrée Recipes
Spinach Salad with Cannabis Lemon Vinaigrette
Cannabis Entrée Recipes
Cannabis-Infused Rainbow Salad with Chicken
Cannabis Entrée Recipes
Beet & Walnut Cannabis Leaf Salad
Cannabis Entrée Recipes
Cannabis Strawberry Vinaigrette with Burrata Salad
Cannabis Sides & Snack Recipes
Cannabis Pear and Arugula Salad
Cannabis Sides & Snack Recipes
I bet your ZESTY LEMON CANNABIS VINAIGRETTE is perfectly balanced, flavorwise. I will definitely try it out — love homemade dressings even though I cheat by using storebought Italian dressing as a starting point.
I like to chill a 16 ounce bottle of ordinary Italian dressing and my blender jar overnight in the refrigerator. Then blend into the cold dressing a whole *chopped* bunch of fresh parsley (plus chopped stems, FLAVOR!) from the market, minus the rubber band or twist-tie! 3 cloves fresh garlic, an extra tablespoon of cider vinegar, and several shakes of very hot habanero sauce or half a fresh habanero pepper added to my cold blender complete this masterpiece Parsley Goddess dressing. Sometimes add a coupla walnuts or roasted cashews out of a salted nut mix. The cold dressing and cold blender jar counteract the heating action of the blender, keeping the dressing bright green. If you start with all warm blender and ingredients it “bruises” and oxidizes easier, turning an off-green/tan/brownish color. Until now I had never thought of adding cannabezzia QWET extract to this, but now seems like a very good fit!
Prechopping the parsley helps prevent finding long, tough fibers in the finished dressing. More fun to eat! This dressing is kinda like a runny version of parsley pesto.
Parsley can be either flat leaf or curly leaf, whichever looks fresher and the bigger bunch. If the bunches are skimpy, buy 2 bunches. This is one delicious way to enjoy large amounts of nutritious parsley. I really like this dressing enhancement. It is not just good on salad, but steamed veggies, even fancy bread, fancy crackers, and toast. Who knows, maybe even Cheerio’s. Just kidding!
Parsley is pretty easy to grow too. 5 or 10 plants would keep you in business quite nicely. Doesn’t go to seed until the second summer, and you can pick leaves off the whole time! I find baby seedlings of it all the time where one went to seed a couple years ago. Kinda like letting Swiss Chard or lettuce go to seed, you’ll have spontaneous, free baby transplants for a long time. ( ͡° ͜ʖ ͡°)
Thanks Emily for your very nice webpages. They are just so therapeutic to read! Well done!
Larry, thank you for sharing your wisdom here and thank you for your kind words!
I’ve started saving a few of your recipes on Pinterest! I am just a few years to young to actually be making or ingesting these recipes but I like saving them for the future! 🙂
Hi Auggie. Any of our recipes can be made without cannabis by using non-infused ingredients. Thank you for saving our recipes and showing you support!