Quick Pickled Ready Cut Kelp, Wild Rice, and Summer Green Seaweed Salad Recipe

Our veggie gardens are poppin' right now and we're always looking for new ways to enjoy all the colors. By adding our fresh and briny Ready-Cut Kelp you're adding a bright umami flavor, nutrient boost, and a little bit of Maine to your plate. Enjoy! 

Quick Pickled Ready Cut Kelp, Wild Rice, and Summer Green Salad Recipe

Ingredients: Recipe for 4
•1 Cup Ready Cut Kelp
•1 Cup Cider Vinegar
•1 Cup Water
•Pinch of salt
•2 Tablespoons Brown Sugar
•4 Cups Summer Salad Mix (or whatever you have in your garden)
•1 Cup Prepared and Cooled Wild Rice (follow cooking instructions on package)
•1/2 Cup Toasted Almonds
•1 Cup Sliced Cherry Tomatoes
•1 Cup Thinly Shaved Beets, Rinsed
•Juice of One Lemon
•2 Tablespoons Extra Virgin Olive Oil
•Sea salt to taste
—Add any other summer vegetables, herbs or edible flowers you want to this salad.

Method

1. Bring cider, water, brown sugar and pinch of salt to boil in small pan. Once boiling, remove from heat and pour in 1 cup of ready cut kelp. Allow to cool.
2. Arrange summer greens, shaved beets, sliced cherry tomatoes and any other summer vegetables, etc you want on 4 plates. Top with toasted almonds.
3. Garnish with wild rice and quick pickled kelp.
4. Drizzle each plate with olive oil, lemon juice and a little pickled kelp liquid. Season with sea salt and enjoy!

Recipe by Brett Cary
Photos by Natalya DeSena