Spices
CELTIC SALT Fine
250 g fine powder
- Whole Sea Salt
- Source Of Minerals
- Naturally Obtained
- No Added Iodine
- Vegan
- Gluten-Free
- Non-GMO
- Whole Sea Salt
- Source Of Minerals
- Naturally Obtained
- No Added Iodine
- Vegan
- Gluten-Free
- Non-GMO
Wellness Foods
CELTIC SALT Fine
Why
CELTIC SALT Fine
Whole sea salt, naturally obtained through the evaporation of seawater.
Hand-harvested in France, with no chemical processing or refining.
A fine texture, with a grain size of up to 2 mm, makes it ideal for everyday cooking, dressings and marinades.
Preserves the authentic taste and natural mineral content of the salt crystals.
Suitable for seasoning dishes, ideal added at the end of cooking to preserve the flavor of the minerals.
Contains no added iodine, gluten or genetically modified organisms.
A vegan, simple and versatile product, suitable for everyday cooking.
CELTIC SALT Fine
Ingredients
100% whole Celtic salt.
May contain traces of sesame seeds, peanuts and nuts.
How to use
Simple preparation
Quick recipe
For soups, salads, roasted vegetables, meat, fish, marinades or dressings.
Recommended recipe
Quinoa Salad with Chicken and Fine Celtic Salt
Ingredients
- 150 g quinoa
- 300 g chicken breast
- ½ red bell pepper
- ½ cucumber
- 2 tablespoons fresh chopped parsley
- 2 tablespoons extra virgin olive oil
- Juice of ½ lemon
- ½ teaspoon Fine Celtic Salt Good Routine® Wellness Foods
- Black pepper, to taste
Step-by-step preparation
- 1. Rinse the quinoa
- Rinse the quinoa under cold running water.
- 2. Cook the quinoa
- Cook the quinoa in water, at a ratio of about 1 part quinoa to 2 parts water. Simmer for 15 minutes or until the water is absorbed.
- 3. Let the quinoa cool
- After cooking, let it sit covered for 5 minutes, then fluff it with a fork.
- 4. Season the chicken
- Sprinkle the chicken breast with Fine Celtic Salt and pepper.
- 5. Cook the chicken
- Cook it on a grill or in a non-stick pan, a few minutes on each side, until fully cooked.
- 6. Cut the chicken
- Let it rest for 5 minutes, then cut it into cubes or strips.
- 7. Prepare the vegetables
- Cut the pepper and cucumber into small cubes.
- 8. Assemble the salad
- Place the quinoa, chicken, vegetables and parsley in a large bowl.
- 9. Add the dressing
- Mix the olive oil with lemon juice and a little Celtic salt, then pour over the salad.
- 10. Serve
- Serve immediately or cold, as a complete lunch meal.