Easy Aubergine CBD Salad
CBD Recipes With Sydney
With Christmas meals and New Year celebrations taking over our lives at the moment, I think a salad is in order… I don’t know about you, but I find myself binging a lot during the holiday season, which is why I am making this salad to try and justify all the food I have eaten over the past week! Need I explain myself further? No? Okay-great! Let’s get into the recipe!
Ingredients:
Highlights: Easy – Light – Flavoursome – Healthy – Vegan – Gluten Free – Healthy
- Aubergine
- Tomato
- Cucumber
- Rocket
- Olive Oil
- Onion
- CBD Drops
Seasoning:
- Rosemary
- Basil
- Thyme
- Chili Flakes
Dressing:
- Cashews
- Oat Milk or Oat Creamer
- Garlic
- Salt & Pepper
- Paprika
- Lemon Juice
Prep Time: 30-40 minutes
Serves: Up to 5 people – Depending on size of salad mix.
Prepare your Aubergine
Set your oven to 190°C, then begin to prepare your Aubergine. I cut mine into thin slices and then I can place them in a greased pan. You can cut up as much aubergine as you are going to eat. Some people like to have lots of slices included in one serving, whilst others would rather enjoy just a few sliced for taste. Make sure the slices are not overlapping on the pan to ensure the aubergine is cooked evenly.
Spread a generous amount of olive oil onto each slice of aubergine. Add your seasonings-don’t be afraid to load on that rosemary, thyme, basil, and salt and pepper! The more the better in my opinion! Repeat to the other side so both are oiled and seasoned. When your slices are seasoned, you can chuck them in the oven! Make sure you keep an eye on them as there is a fine line between done and over done. They will need to be flipped multiple times until they are done. You will know they are done when they have shrunk, the skin is crunchy, and the middle of the aubergine is all a similar colour.
Creamy Cashew Good-ness!
Whilst those are cooking in the oven, we can start making our dressing. To make this creamy cashew good-ness, you can begin by throwing a few handfuls of cashews into a small pot with boiling water. Let that boil for 15 minutes. While you wait on your cashews, you can prep your other salad ingredients.
Grab a big bowl and add your washed rocket leaves. Cut up your tomato and cucumber and add that to the bowl as well. Make sure when you are cutting up your onion that you dice it into tiny pieces or else the onion may over power other more important flavours.
Assuming your cashews are done by this point, you can drain them and add them to a blender with a few splashed of oat milk or oat creamer. Add in some lemon juice, garlic, paprika, and salt/pepper. Blend for as long as it takes until you reach a creamy consistency. I like to make my dressing super thick and not let it get runny. However, that is just my preference and you can do as you please!
When your aubergine is done, you can pull it out of the oven and let it cool down for 5 minutes. Grab a plate, add your salad mix as well as a generous amount of your dressing. Top off with the desired amount of aubergine slices and a sprinkle of chili flakes.
Dynamic of Flavours
Lastly, I drop a few CBD drops over the top of my salad. I used Green Cuisine CBD’s 10% drops. I used their CBD isolate instead of their CBD Full Spectrum as the isolate taste just like olive oil! I always use their regular isolate when cooking. I love using Green Cuisine CBD’s drops in particular because they use 100% organic ingredients and offer high volumes of CBD, like 15%! Salads are one of the best ways to incorporate CBD into your meal as it doesn’t effect the taste at all.
Finally we are done! Now you can sit down and enjoy!
I love this salad and the dynamic of flavours it offers. This is a great way of eating a healthy and exciting salad that will leave you feeling satisfied. This salad can be enjoyed in summer time, however, I think the warm aubergine adds the right substance for me to justify eating it all year round.
I hope you enjoyed this recipe and that it will help you feel a little bit better about all the food consumed this holiday season!
Let us know what you think of this and what you would like to see from me in the future.
Thank you – happy cooking!
