Made with fresh lemon juice and white balsamic vinegar this zesty lemon cannabis vinaigrette is perfect to pair with all of your favorite salads, act as a marinade for meats, or dip for your favorite crusty bread. Complete with multiple infusion options!
Features
- A quick and simple, healthy recipe
- Ready in just 10-minutes!
- Complete with multiple infusion options
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 all of your favorite salads, act as a marinade for meats, or a 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.
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Ingredient Notes
- Lemon juice - fresh squeezed is best, but bottled will do
- White balsamic vinegar - not to be confused with traditional balsamic vinegar
- White wine vinegar - white wine vinegar adds the tangy sweetness
- Scallion - when prepping, use the white parts only for this recipe and save the greens for another recipe
- Parmesan cheese - fresh grated is best, if possible
- Sugar - white granulated sugar or cannabis sugar
- Salt - table salt, Kosher salt, or cannabis salt
- Black pepper - freshly ground
- Dijon mustard
- Garlic - you will need both minced garlic and granulated garlic for this recipe
- Granulated onion
- Crushed red pepper - adjust according to your heat preferences
- Cannabis-infused olive oil - or see the alternate infusion options below
Note: a complete list of ingredients with amounts and printable instructions is located in the recipe card below.
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 1-2 grams 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.
How to Determine The Dosing
Want to get a more accurate guesstimate of the potency of your cannabis infusions and extractions? Try our popular edibles calculator!
Not sure what your perfect dose is? Learn more 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:
- Creamy Cannabis-Infused Ranch Dressing
- Chickpea Spinach Salad with Cannabis Lemon Vinaigrette
- Cannabis Strawberry Vinaigrette with Burrata Salad
- Beet & Walnut Cannabis Leaf Salad
- Cannabis Pear and Arugula Salad
- Cannabis Rainbow Chicken Salad
- Cannabis Mango Jicama Prebiotic Salad
- Spiralized Cannabis Panzanella Salad
- Cannabis Caprese Salad Grain Bowl
And if you're struggling with the munchies, be sure to get my 10 helpful tips for managing the munchies here!
My Edibles Made Easy Online Cooking Course will teach you how to easily make cannabis edibles and topical recipes at home. This step-by-step video course will teach you how to infuse, extract, and create edibles with many different product types - all from the comfort of your own home.
Learn more and enroll today →
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
- ⅛ teaspoon granulated garlic
- ⅛ teaspoon granulated onion
- ⅛ teaspoon crushed red pepper
- 1½ cup cannabis olive oil
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 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.
Notes
- If you plan to add decarbed cannabis flower to this recipe, add 1-2 tablespoons 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.
Larry
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!
Emily Kyle
Larry, thank you for sharing your wisdom here and thank you for your kind words!