• 1 tablespoon unsalted butter
  • 1 cup pistachios, de-shelled and slightly broken up
  • 2 tablespoon granulated sugar
  • 1/4 teaspoon cracked black pepper
  • 3 tablespoons cannabis infused extra-virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 6 ounces mixed baby greens
  • 2 ounces spinach Leaves
  • 1 firm Hass avocado cut into bite-size cubes
  • 1 ripe Champagne Mango, peeled, cut and cubed
  • Himalayan pink sea salt to taste


In a medium skillet, melt the butter. Add the pistachios and cook over medium-low heat, stirring frequently, until the nuts turn a deeper brown, 3 to 5 minutes. Sprinkle with 1 tablespoon of the sugar and the cayenne and stir just until the sugar dissolves. Turn the nuts onto parchment or wax paper to cool.

In a medium bowl, whisk together the olive oil, vinegar, mustard, salt and the remaining tablespoon of sugar.

In a large serving bowl, combine the greens, spinach, avocado, mango and pistachios. Toss with the dressing and season to taste with salt.

20 min. prep

5 min. cook time


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