It's August and ripe juicy tomatoes are dripping from their vines. If you grow your own, you might be surfing the internet trying to find recipes to use all your tomatoes before they are generously gifted to the compost.

Here's a refreshing summer recipe that is light, crisp, and perfect for those dog days of summer. If you're unfamiliar with using kelp noodles, they can be a great alternative to the flour versions. They are free of most allergens including grains, making this salad not only raw + vegan but paleo as well!

Right out of the bag, kelp noodles can be a little intimidating. They have a nice crunch and tend to soften when added to a sauce that contains salt. They are great in stir fry's and my go-to when making an type of pasta dish.


Ingredients (serves 2)

1 package Sea Tangle brand kelp noodles, rinsed and drained
1 cup Heirloom cherry tomatoes, quartered
1/2 cup fresh basil leaves, chiffonade
1/4 sun-dried tomatoes, chopped
1/4 cup extra virgin olive oil
2 tablespoons pitted kalamata olives, finely chopped
2 tablespoons raw or toasted pine nuts (optional)
1 1/2 tablespoons white balsamic vinegar
2 teaspoons garlic, peeled, minced
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper


1. Rinse and drain kelp noodles. Pat dry with paper towels to get out the extra moisture. Otherwise the dish will become watery. Vertically cut noodle bunch so they're easier to eat. Place in large mixing bowl.
2. Add olive oil, balsamic vinegar, garlic, salt, and pepper. Toss until noodles are coated in sauce. Don't be afraid to use your hands for this part! For added flavor and a softer noodle, cover and let marinate at room temperature for a few hours. The salt will start to soften the crunchy kelp noodles.
3. Add tomatoes, basil, and olives. Toss lightly until evenly distributed. Serve with a sprinkling of fresh cracked pepper, a few fragrant basil leaves, and pine nuts. Enjoy!

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