Cannabis Pear and Arugula Salad

Easily made in ten minutes, this fresh cannabis pear and arugula salad features cannabis fan leaves, mellow pears, red peppers, and a zesty lemon cannabis vinaigrette for the perfect side salad to accompany any meal. Plus, find many different infusion options to try, including my Bliss MCT oil.

Article Features

• A super simple cannabis salad recipe
• Ways to incorporate cannabis into a healthy lifestyle
• Want to make it easy? Shop with me and have my high-quality cannabis oil delivered directly to your door! Now shipping across the US.

What You’ll Need

• 1 cup greens – any baby green you like, including arugula, spinach, kale, or fan leaves. Learn more about how to use cannabis fan leaves here
• ½ whole pear – thinly sliced
• ¼ whole bell pepper – your color of choice, thinly sliced
• 1 Tablespoon walnuts: crushed, toasted if desired
• 1 Tablespoon lemon vinaigrette: You can use regular store-bought vinaigrette and add 1mL of Bliss MCT oil, or you can make your own cannabis-infused lemon vinaigrette
• 1 teaspoon grated Parmesan cheese: fresh grated is best
• ⅛ teaspoon ground Black pepper: to taste

Note: a complete list of ingredients with amounts and printable instructions is located in the recipe card below.

Step-by-Step Instructions

• Step 1 – Add the arugula, fan leaves if using, pears, and bell pepper to a large bowl.
• Step 2 – If you’re using Bliss MCT oil and storebought dressing, mix them together first. Then, pour the lemon vinaigrette over the salad and use tongs to mix the ingredients well. 
• Step 3 – Transfer to the bowl or meal prep container you would like to serve the salad in. 
• Step 4 – Garnish the salad with walnuts and parmesan cheese before serving.

Note: complete step-by-step printable instructions are located in the recipe card below.

How to Make a Cannabis Leaf Salad

As cannabis becomes legalized throughout the country, more and more people have access to raw cannabis leaves.

Raw cannabis can be found in living plants that produce fan leaves, sugar leaves, raw flower buds, fresh leaf trim, seeds, stems, stalks, and more. 

This recipe is a great recipe if you have access to fresh cannabis leaves and don’t want to waste them.

In addition to the many nutritional benefits typically associated with dark-green leafy vegetables, the cannabis plant also contains unique phytocannabinoids that nourish the endocannabinoid system.

Cannabis leaves do not produce cannabinoids quite as mature female flower buds do; they contain important nutrients, antioxidants, and cannabinoid acids like THCA and CBDA, meaning they are not useless. 

Additionally, they also contain beneficial compounds known as terpenes.

How to Prepare The Leaves

Small, immature fan leaves and small sugar leaves make the best salad greens.

Large, older fan leaves are often too tough to be enjoyed in a salad and are better used to be juiced to blended in a smoothie.

Harvest, wash, and dry the cannabis leaves just as you would kale or spinach leaves.

Give a rough chop of the leaves, removing all long stems as necessary, and enjoy.

Perfect Dosing

This recipe calls for one Tablespoons of vinaigrette.

If you want to use a store-bought salad dressing, adding your infused oil right to it and mixing it together is easy.

Each 1mL dropper of my Bliss Cooking Oil contains 2.5mg of THC and 2.5mg of CBD.

A Tablespoon contains 15mL, resulting in 37.5mg of THC per tablespoon.

Cannabis Lemon Vinaigrette

This salad is delicious with many different vinaigrette types, but this zesty cannabis-infused lemon vinaigrette is my favorite!

It is just the perfect combination of bright, zesty flavor with mild notes of cannabis that pair perfectly with this salad.

Alongside my cannabis lemon vinaigrette, classic balsamic vinaigrette also makes a delicious topping for this salad.