Dips and Snacks

For other types of foods, go to our Nutrition drop-down at the top of the page, go down to Recipes, and pick the type of food you are looking for.

Asparagus Fries
• Asparagus, however much you like
• 1 tablespoon olive oil per pound of asparagus
• Celtic Sea Salt

1. Cut off woody end of asparagus
2. Line a pan with foil and preheat broiler
3. Lay out the asparagus in a single layer on the lined pan and sprinkle with olive oil first, then sea salt
4. Broil for 7-9 minutes, very close to the broiler coil, then turn the asparagus over and broil for another 3-5 minutes (time depends on thickness of the stalks)


Salsa Fresca
• 2 cups ripe tomatoes, chopped
• 1 cup Vidalia onions, chopped
• 1 cup green bell pepper, chopped
• 2 tablespoons fresh lime juice
• 1 jalapeno, finely diced
• 1 teaspoon Celtic Sea Salt
• Chopped fresh cilantro for garnish

1. Combine the tomatoes, onion, pepper, lime juice, jalapeno, and sea salt in a big bowl and stir to combine
2. Leave out at room temperature for 1 hour or place in the refrigerator for about 8 hours
3. Bring up to room temperature before eating. Spoon off any excess liquid
4. Gently mix in the cilantro and sea salt to taste.


Heirloom Cherry Tomato Salsa
• 6 cups heirloom cherry tomatoes, sliced into halves
• 1½ cups finely diced celery (save the celery hearts for garnish)
• 1 small bunch parsley (about 2 cups) leaves only, roughly chopped, plus additional sprigs for garnish
• 3 jalapenos, seeded and finely minced
• 4 to 5 scallions (the white part and 1 inch of green, sliced very thin)
• 1 tablespoons red-wine vinegar
• 1 tablespoons extra-virgin olive oil
• 1 teaspoon Celtic Sea Salt

1. Place all the ingredients in a bowl and toss until evenly mixed.


Kale Chips
• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon Celtic Sea Salt
• 1 teaspoon cayenne pepper

1. Preheat oven to 350°
2. Line a non-insulated cookie sheet with parchment paper
3. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite-size pieces
4. Wash and thoroughly dry kale with a salad spinner and place it on cookie sheet
5. Drizzle kale with olive oil and sprinkle with sea salt
6. Bake until the edges brown but are not burnt, 10 to 15 minutes

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