This delicious cannabis-infused Shrimp N’ Veggie Salad will get you going, thanks to the delicious combination of fresh ingredients, and the generous helping of cannaoil. Click ‘SHOW MORE’ for recipe instructions.
Prep time: 15 minutes
Cook time: 15-18 minutes
Serving size: 1 Bowl
Yield: 3 Cups
Dressing Ingredients – Magical Italian Dressing
1½ cups MagicalButter Olive Oil
½ cup cider vinegar
¼ cup purified water
¼ cup grated parmesan cheese
1 tablespoon honey
1 tablespoon pink Himalayan salt
2 teaspoons roasted garlic, minced
1 teaspoon fresh ground pepper
Shrimp Salad Ingredients:
1 cup cherry tomatoes, sliced
1 cup carrots, julienned
1 cup yellow bell pepper, julienned
1 cup red bell pepper, julienned
1 cup red onion, julienned
1 cup asparagus tips
1 pound medium shrimp
1 large handful mixed greens
1 – Preheat your oven to 325˚F.
2 – Add the cut vegetables to a baking sheet lined with parchment paper. Drizzle with olive oil, and sprinkle with seasonings, to your preference. Bake for 10 minutes.
3 – Move the veggies aside to make room on the baking sheet, and add the shrimp in a single layer. Drizzle with desired amount of olive oil, lime juice, and seasonings.
4 – Bake for 5-8 minutes, until the shrimp are fully cooked. Be careful not to overcook.
5 – Mix the dressing ingredients well. For best results, place them inside your MagicalButter machine, secure the lid, and press the Blend/Clean button.In a large salad bowl, add the mixed greens, and toss your Shrimp Salad with Magical Italian Dressing. Serve, and enjoy!
6 – In a large salad bowl, add the mixed greens, and toss your Shrimp Salad with Magical Italian Dressing. Serve, and enjoy!
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