The Elusive Introvert

I crave this salad!  The variations are limitless depending on what produce is seasonal and available. Today I had a small yellow summer squash, so I used it. Other times I might use cucumber, fresh peas (you could use frozen peas too - just rinse briefly under cold water to thaw), red pepper, tomatoes, fresh raw corn just off the cob.  Here's how I made it today. Summertime Kale Salad with Kelp Noodles For the Kelp Noodles: 1 package Kelp Noodles 1 lime OR 1/2 lemon To prepare Kelp Noodles:  rinse according to package directions and drain in colander.  The kelp noodles are long and kind of unruly to eat, so I use a clean pair of scissors (reserved for food use only) to cut them in to smaller, easy-to-manage pieces (2 inches or so).  Place the cut kelp noodles in a medium bowl and squeeze lime or lemon juice over the  noodles and toss to coat.  Set aside to marinate while you prepare the Kale Salad. For the Kale Salad: 2 bunches Lacinato kale (can use regular kale t