Creamy Dill CBD Potatoes – Zesty Summer Salad!

Green Recipes with Sydney

Ingredients:

600g of Potato
Vegan Greek Yogurt
Cranberries
Purple Onion
Radish
Lemon
Spinach
Vegan Butter
CBD Drops (isolate)

Fresh Herbs:

Dill
Coriander

Dry herbs:

Oregano
Thyme
Chili Flakes
Salt & Pepper

Duration – 1 hour

Serves: 2-4 people. Multiple if you are bringing this dish to a party.

Recipe Highlights: Vegan – Gluten Free – Fresh – Light – Easy – Creamy – Filling – Affordable – Zesty – CBD Infused – Healthy – Summer Dish

This summer salad is a must all season long! Whether you are making this dish to bring to a BBQ or you are making it to enjoy at home… this simple summer salad will always hit the spot! Here are the steps for making this dish:

Preheat oven to 425°F (220°C).
Cut your potatoes into tiny pieces, add to a bowl with your dried herbs, and mix with some melted vegan butter.
Wrap potatoes in tin foil, add to a baking pan, and cook in the oven for 50 minutes. The cook time depends on the size you cut your potatoes. That being said, it may take longer/shorter if your pieces are different to mine in size!
Cut 2 small purple onions, 3 small radishes, and all your fresh herbs. Make sure to cut these ingredients as small as possible. The amount of fresh herbs you use is up to you! I used more dill than I did coriander to make it dill dominant as I feel it compliments the dish more.
When your potatoes are done, add to a mixing bowl with all your other ingredients, and mix well!
Finally, I added 15 drops of my 10% CBD drops from Green Cuisine CBD to the mixture and gave it one last stir!

I served on a bed of spinach. I topped with more dill, some freshly squeezed lemon, and some dried cranberries for a nice contrast to keep things interesting. Enjoy warm or feel free to cool in fridge before eating.

I hope you enjoyed this recipe! I eat this dish all summer long. So simple and delicious, you really cannot go wrong!

This party/potluck dish will make you look like you put in a lot of effort with minimal prep work involved! Can keep in the fridge for up to 3 days. Multiply recipe for larger crowds.