If you are looking for a unique twist on traditional salsa, you'll love this recipe for Fresh Kelp Salsa. Sugar Kelp, a type of brown seaweed (green when dried or blanched) grown here on our regenerative farm in Maine, is known for its numerous health benefits. It is rich in vitamins and minerals, such as iodine, calcium, and iron, and has anti-inflammatory properties. When combined with fresh ingredients like tomatoes, onions, and cilantro, kelp creates a salsa that is both nutritious and so refreshing. This salsa is great with your favorite chips, on tacos, or in burritos.
Kelp is a nutrient-dense food that is high in fiber, low in calories, and contains essential vitamins and minerals that are important for overall health. The addition of kelp to this salsa provides a unique flavor and texture that is not found in traditional salsa recipes. To avoid the salsa being too salty, we soaked the seaweed in water (this also helps rehydrate it). If you would prefer the salt, simply crunch your seaweed up and add it to the mix.
Tomatoes, onions, and cilantro are also rich in vitamins and antioxidants that have been linked to a reduced risk of chronic diseases like cancer and heart disease. We didn’t add jalapeño pepper or green chilis but both could be added for a spicy kick.
This recipe is also low in fat and carbohydrates, making it a perfect addition to a low-carb or keto diet. It is also vegan and gluten-free, making it suitable for those with dietary restrictions.
- 1 .5 oz bag of Whole Leaf Sugar Kelp
- 2 medium-sized ripe tomatoes, diced
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro leaves, chopped
- 1 garlic clove, minced
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 jalapeño pepper, seeded and finely chopped and/or green chilis
First, get a large bowl of cold water and submerge whole leaf kelp into water. set aside.
Next, finely chop tomatoes, green pepper, onion, garlic, and cilantro and add to a large mixing bowl.
Remove whole leaf kelp from water, pat dry, and finely chop. Add to the mixing bowl.
Squeeze in lemon, add olive oil, salt and pepper and mix together well. Serve with your favorite chips.
Can be stored in the fridge for up to 4-5 days.