Cooking With Cannabis: Thai Shrimp Salad

The perfect low-carb way to medicate!

We love this fresh, light, textured salad. Perfect for lunch or dinner!

Ingredients:

• 1⁄2 cup freshly squeezed lime juice (from about 4 medium limes)

• 2 tablespoons Thai fish sauce (nam pla)

• 4 teaspoons cannaoil

• 2 teaspoons coconut palm sugar

• 1 small onion, chopped

• 1 serrano chile, seeded and chopped

• 2 garlic cloves, minced

• 1 pound medium or large shrimp, peeled, deveined, and cooked

• 2 medium green papayas, sliced or cubed

• 2 carrots, shredded

• 8 leaves fresh mint, for garnish

• 1⁄4 cup cilantro, for garnish

• 1⁄4 cup peanuts, for garnish

Directions:

1. In a medium bowl, whisk together the lime juice, fish sauce, cannaoil, sugar, onion, chile, and garlic.

2. In a large serving bowl, combine the shrimp, papayas, and carrots. Pour the dressing over the salad and toss well to combine.

3. Garnish with the mint, cilantro, and peanuts before serving.

* Please keep track of how much dry cannabis is equivalent to the cannaoil to ensure you are following the daily limits imposed by your physician’s prescription.

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