This Turmeric CBD Infused Gazpacho Salad Should be on your Summer Menu

Do you crave light and refreshing recipes during these hot summer days? Then you will love this vibrant salad inspired by the flavors and ingredients found in gazpacho soup. Whether you're growing your own tomatoes this summer or grabbing some fresh from the store, this is a great recipe to help use up those luscious savory fruits while they're at their peak. This recipe has plenty of flavor thanks to all the fresh veggies and a zippy dijon-infused vinaigrette made with cold-pressed olive oil and red wine vinegar. It works well as both a main salad or a side dish.

This recipe is the perfect example of how to infuse your recipes with the powers of hemp CBD. You can utilize our nano hemp CBD extracts in recipes you may already be whipping up - like raw dressings and sauces. In this particular case, the earthy and peppery flavor of our Turmeric Enhanced CBD 600 mg goes perfectly with the red wine vinaigrette and supercharges the entire recipe with added anti-inflammatory properties.
Veggimins Turmeric Enhanced CBD Infused Gazpacho Salad

The Recipe

Turmeric CBD Infused Gazpacho Salad
Yields 6-8 servings
Gazpacho Salad

3 red tomatoes, cut into wedges
1 large English cucumber, chopped
1/2 red onion, finely diced
1 orange bell pepper, chopped
3 large handfuls baby spinach
1/2 cup cilantro, chopped (can be omitted for those who don't love cilantro)
Optional: sprouted sunflower or pumpkin seeds to garnish
Turmeric CBD Infused Red Wine Vinaigrette

1/2 cup cold-pressed olive oil
1/4 cup red wine vinegar
1/2 a lemon, juiced
1/2 Tbs raw honey
1/2 Tbs Dijon mustard
2 pinches red pepper flakes
1/4 tsp Himalayan salt
2 dropperfuls Veggimins Turmeric Enhanced CBD extract
1. Prep all of your veggies and place them in a large salad mixing bowl. Note that if you don't plan on using your salad within a few days you'll want to leave the spinach out and add it before you serve, otherwise it will become too wilted.
2. Mix your dressing ingredients together in a separate bowl with a fork or whisk.
3. Gently toss veggies with dressing and enjoy!
Recipe should be eaten within 2-3 days for the best taste and texture. Store in a glass, airtight container in the fridge.

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