Fennel Kelp Salad

Fennel Kelp Salad


- 1 large fennel bulb

- 1/4 cup Atlantic Sea Farms Ready-Cut Kelp

- 5 large basil leaves, chiffonade

- 2 lemons, juiced

- 2 tablespoons extra virgin olive oil

- salt, to taste

- freshly ground pepper, to taste


  1. To cut the fennel, remove any discolored areas. Cut in half then lay flat side on cutting board; thinly slice fennel as you would an onion. Then take fennel "sheets" and further cut into matchsticks.
  2. Combine all ingredients in a bowl, toss well; add salt and pepper to taste.

Serving Size: 6

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