3 Summer Snacks You’ll Love (and They’re Detox-Friendly!)
Healthy Doesn’t Have to Mean Boring—Snack Smart This Summer
Summer is a perfect time to lighten up your menu—and if you're doing the 21-Day Purification Program, you'll love these snack ideas that are both delicious and allowed!
✅ Fresh
✅ Easy
✅ Detox-friendly
Below are three of my favorite summer snacks that are big on flavor and free from the usual junk:
🥗 Salsa Fresca – Bright, zesty, and perfect with raw veggies or spooned over a bed of greens.
🍅 Heirloom Cherry Tomato Salsa – A twist on traditional salsa with sweet cherry tomatoes and a fresh herby kick.
🌿 Kale Chips – The crunch you crave, minus the guilt. Cayenne gives it just enough sass!
These snacks work great for hot afternoons, cookout sides, or an afternoon “reset” when you're tempted by less healthy options.
P.S. These are 100% approved for anyone on the purification program—so snack away with confidence!
👉 Need help staying on track this summer? Schedule your check-in—we're here to support your wellness goals!
Salsa Fresca
• 2 cups ripe tomatoes, chopped
• 1 cup Vidalia onions, chopped
• 1 cup green bell pepper, chopped
• 2 Tbs. fresh lime juice
• 1 jalapeno, finely diced
• 1 tsp. Celtic Sea Salt®
• Chopped fresh cilantro for garnish
Combine the tomatoes, onion, pepper, lime juice, jalapeno, and salt in a big bowl and stir to combine. Leave out at room temperature for 1 hour or place in the refrigerator for about 8 hours. Bring up to room temperature before eating. Spoon off any excess liquid, gently mix in the cilantro and Celtic Sea Salt® to taste.
Heirloom Cherry Tomato Salsa
• 6 cups heirloom cherry tomatoes, sliced into halves
• 1 ½ 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 jalapeños, seeded and finely minced
• 4 to 5 scallions the white part and 1 inch of green, sliced very thin
• 1 Tbs. red-wine vinegar
• 1 Tbs. extra-virgin olive oil
• 1 tsp. Celtic Sea Salt®
Place all the ingredients in a bowl and toss until evenly mixed.
Kale Chips
• 1 bunch kale
• 1 Tbs. olive oil
• 1 tsp. sea salt
• 1 tsp. cayenne pepper
Preheat oven to 350. Line a non-insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite-size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with Celtic Sea Salt®. Bake until the edges brown but are not burnt, 10 to 15 minutes.