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Archive for October 2020

Canna-vocado Caprese Salad

Our Cannabis and Avocado Caprese Salad is extra green and extra delicious. We put a new spin on a classic with cannabis-infused olive oil, avocado, and toasted pine nuts.

Olive Oil Dressing

  • 1/4 cup Cannabis-Infused Olive Oil – view our recipe here
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 tsp Garlic Powder


  • 3 Large tomatoes
  • 10 slices Fresh Mozzarella
  • Fresh Basil
  • 1 large Avocado
  • 1/4 cup Pine Nuts
Cannabis-Infused Olive Oil Dressing

Combine olive oil, salt, pepper, and garlic powder in a mason jar and shake to mix. Set aside.

Toast pine nuts in a pan over medium-low heat until they begin to brown.

Slice tomatoes into thick slices to get ten slices total. Discard ends or save for other use. Peel, core, and cut the avocado into wedges.

Layer salad tomato first, then top with avocado, mozzarella, and basil, alternating sides for mozzarella and avocado. I did two rows of 5 sets.

Shake dressing again to mix and drizzle on salad. Top with toasted pine nuts and enjoy!

Cannabis Infused Olive Oil

Our Cannabis-Infused olive oil is the perfect addition to any pantry. Drizzle it on a Caprese salad, use it for cooking vegetables, or just add a little balsamic and enjoy with some fresh bread.


  • 1 cup ground cannabis
  • 1 cup olive oil


  • Grinder or Mortar
  • Double Boiler
  • Cheese Cloth or Mesh Strainer

Grind cannabis in a grinder or mortar, being careful not to over grind.

Combine oil and cannabis in double boiler and heat on low for 8 hours, occasionally stirring and strain in a mesh strainer or cheesecloth.

Store in an airtight container in a cool dark place for two months. Refrigerate oil to extend shelf life. Enjoy!