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Food

Radish Salad with Miso and Garlic CBD Vinaigrette

Serves 2 | Ready in 15 minutes

Written by
Radish Salad with Miso and Garlic CBD Vinaigrette
This is a great, hearty salad with protein from chickpeas, plus green leaves, peppery radishes, and lots of umami flavor from the dressing.

Ingredients

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
Salad
  • 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

Nutrition

Per serving:

  • calories 486
  • protein 13g
  • fat 33g
  • carbs 37g
    • sugar 6g
    • fiber 9g
  • sodium 623mg

Directions

01
Make the dressing: Whisk all vinaigrette ingredients together in medium bowl or jar until combined. Set aside.
02
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.
03
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.
04
Serve romaine/cos lettuce, grilled-side up, scattered with chickpeas and sliced radishes. Drizzle dressing on top.

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