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Radish Salad with Miso and Garlic CBD Vinaigrette

Serves 2 | Ready in 15 minutes


    This is a great, hearty salad with protein from chickpeas, plus green leaves, peppery radishes, and lots of umami flavor from the dressing.


    Radish Salad with Miso and Garlic CBD Vinaigrette


    Miso and Garlic CBD Vinaigrette
    • 4 Tbsp avocado oil or extra-virgin olive oil
    • Freshly squeezed juice of 1/2 lemon
    • 2 tsp light miso paste
    • 1 tsp Dijon mustard
    • 1 garlic clove, finely chopped or grated using microplane
    • Salt and cracked black pepper, to taste
    • 1/2 tsp CBD oil
    • 1 head romaine/cos lettuce, washed, dried, trimmed, and split down middle lengthways
    • Avocado oil or extra-virgin olive oil for brushing and frying
    • Salt, to taste
    • 14 oz can cooked chickpeas, drained and rinsed
    • Pinch of cayenne pepper
    • 3 radishes, thinly sliced


    Per serving:

    • calories486
    • protein13g
    • fat33g
    • carbs37g
      • sugar6g
      • fiber9g
    • sodium623mg



    Make the dressing: Whisk all vinaigrette ingredients together in medium bowl or jar until combined. Set aside.


    Make the salad: Brush cut sides of romaine/cos lettuce halves with oil and sprinkle with salt. Heat cast-iron frying pan over medium-high heat. Once pan is hot, place lettuce halves oiled-side down in pan. Use spatula to press lettuce wedges into hot pan; they should sizzle. Continue to cook for 3 to 4 minutes, until lettuce is charred and lightly wilted but still vibrantly green in parts. Remove from pan and set aside.


    Add a little more avocado or olive oil to pan, keeping heat at medium-high. Add chickpeas with cayenne pepper and pinch of salt. Cook for about 3 to 5 minutes, stirring occasionally, until chickpeas are heated through and golden in spots.


    Serve romaine/cos lettuce, grilled-side up, scattered with chickpeas and sliced radishes. Drizzle dressing on top.


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    This recipe is part of the The Ultimate Guide to Cooking with CBD collection.



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