1 large avocado, halved and pitted
¼ cup yellow bell pepper, diced
¼ cup orange bell pepper, diced
1/3 cup frozen spring peas, thawed
2 droppers Hemp Extract Oil 17mg CBD/1mL
½ tbsp red onion, minced
¼ tsp fresh garlic, minced
½ tsp fresh lime juice
1/16th tsp sea salt
Black pepper to taste
Fresh cilantro to garnish
Pinch smoked chipotle spice to taste

Set avocado to the side. In a small bowl, combine all other ingredients, allowing peas to thaw. When ready to serve, use a knife to “cube” avocado into small pieces, then carefully scoop into bowl with other ingredients. Preserve avocado shells. Gently toss until ingredients are mixed but avocado is not “mashed”. Using a spoon or fork, gently scoop mixture back into reserved avocado shells. Sprinkle with chipotle spice and fresh ground black pepper to taste. Garnish with fresh cilantro leaves. Serve immediately.

 

1 cup quartered cherry tomatoes

½ tbsp red onion, diced

¼ cup celery, diced

¼ cup cucumber, peeled and diced

1/16th tsp sea salt, plus more to taste

2 tbsp fresh mint leaves, gently torn

1 tbsp flax seed oil, divided

2 cups baby kale or baby mixed greens

Fresh ground black pepper to taste

 

In a small bowl, combine cherry tomatoes, onion, celery, CW, sea salt, fresh mint and ½ tbsp flax oil, and set to the side. When ready to serve, toss mixed greens with ½ tbsp flax oil and a pinch of sea salt. Plate and then scoop tomato mint salsa onto bed of greens. Enjoy as you would a fresh green salad. Add avocado (optional).

 

CW Mocktail Margarita