Cooking On HighCooking On High

Episode 6

Ganjamole Salad

Chef Dee - Cooking on High

Chef Deliciously Dee

  • 3 medium avocados
  • 12-15 sprigs fresh cilantro
  • 1/2 cup baby roma tomatoes
  • 1 fresh jalapeño pepper
  • 1/3 cup red onions (diced)
  • 1 garlic clove (minced)
  • 1/2 lime (squeezed)
  • 2 tbsp cannabis olive oil
  • 1/4 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • kosher salt to taste
  • pepper to taste


  1. Rinse and chop cilantro, place in medium bowl.
  2. Cut the top off the jalapeño pepper and slice in half (remove and throw out seeds), chop finely and add to bowl.
  3. Chop onion, add to bowl.
  4. Slice baby tomatoes (or grape tomatoes) in halves and add to bowl.
  5. Stir mixture adding in salt, pepper, cumin, cayenne pepper, and minced garlic.
  6. Cut avocados in half (long ways) and remove the pit. Slice into quarters, then cut so they are bite-size pieces. (Score the flesh of the avocados in a criss cross pattern against the skin into desired sized bites). Add avocado pieces to the  mixture and stir lightly until well blended.
  7. Squeeze half a lime into bowl and drizzle 2 tbsp of cannabis infused olive oil. Mix gently until blended.
  8. Serve cold or immediately.
  9. Served as a salad.