CANNABIS-INFUSED CUCUMBER AVOCADO CHICKEN SALAD BITES

Fresh, crunchy cucumber rounds topped with a creamy avocado chicken salad finished with cannabis lemon herb oil. These are clean, bright, high-protein snack bites that still feel satisfying and elevated.

Terpene Pairing

Limonene + Pinene — fresh citrus and herbal brightness that pairs perfectly with cucumber, lemon, and avocado.

Suggested Strains

Jack Herer • Super Lemon Haze • Durban Poison

Step 1 — Decarboxylation

Ingredients

3.5 g cannabis flower (medium grind)

Instructions

1. Preheat oven to 240°F / 115°C.
2. Spread cannabis evenly on a parchment-lined tray.
3. Bake 35–40 minutes, stirring halfway through.
4. Allow to cool completely.

Step 2 — Cannabis Lemon Herb Oil

Ingredients

1 cup olive oil
1 cup water
Decarboxylated cannabis
1 tsp lemon zest
1 tsp chopped dill
½ tsp black pepper

Instructions

1. Add oil and water to a saucepan over very low heat.
2. Stir in cannabis, lemon zest, dill, and pepper.
3. Maintain 160–180°F temperature.
4. Simmer gently 2 hours, stirring occasionally.
5. Strain through cheesecloth.
6. Chill until oil separates.
7. Remove infused oil layer and discard water.

Step 3 — Avocado Chicken Salad

Ingredients

1½ cups shredded cooked chicken breast
1 ripe avocado
2 tbsp Greek yogurt
1 tbsp lemon juice
1 tbsp finely diced celery
1 tbsp chopped chives
Salt and pepper to taste
1 tsp cannabis lemon herb oil

Instructions

1. Mash avocado in a bowl.
2. Stir in Greek yogurt and lemon juice.
3. Add chicken, celery, and chives.
4. Season with salt and pepper.
5. Fold in 1 tsp cannabis lemon herb oil.

Step 4 — Build the Bites

Ingredients

1 large cucumber, sliced into thick rounds
Avocado chicken salad
Extra chives
Black pepper

Instructions

1. Lay cucumber rounds on a serving board or plate.
2. Spoon avocado chicken salad onto each round.
3. Finish with chives and cracked black pepper.
4. Drizzle very lightly with extra infused oil if desired.