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!
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
Recipe by Brett Cary
Photos by Natalya DeSena