Our Go-To Spring Picnic Menu!

Our Go-To Spring Picnic Menu!

It's picnic and cook-out season on the island, y'all! Finally! And we've got the perfect menu for you to bring to the bonfire or afternoon at the beach: roasted Coffee Salt drumsticks with our new Coffee Salt (feat. Tony's Cafe Carmelita roast), Pickle Salt potato salad, a fresh spring green salad sprinkled heartily with Gomasio, and our Campfire Coffee. We made this selection for a beach fire with our Salt fam, and there were no leftovers to take home! It's the perfect combo for a beach dinner. 

Roasted Coffee Salt Chicken Drumsticks


This recipe doesn't have any measurements, but I typically make 8 drumsticks at a time. We've found that it's hard to over-season with the Coffee Salt and we recommend applying it with gusto. Have fun making this recipe according to your own taste!

Preheat the oven to 425ºF and line your baking sheet with parchment or foil 
Lightly drizzle chicken drumsticks with olive oil.
Pull back the skin and rub an ample amount of Coffee Salt on each drumstick. Replace the skin and rub another coating of Coffee Salt on top. This technique will flavor the meat along with the skin and make sure each bite is tasty. 
Place the seasoned drumsticks on your baking sheet, giving them enough space so they're not touching. 

Bake for 40 minutes, or until they reach an internal temperature of 175ºF. Flip the drumsticks once half-way through so that each side gets a little crispy. Serve hot for dinner or cold for your picnic.

Pickle Potato Salad

  • 2.5-3lbs red or russet potatoes
  • 1 whole onion finely chopped
  • 4 hard boiled eggs, chopped
  • 1 can whole kernel corn
  • 4 chopped pickles 
  • 3-4 sliced green onions
  • ⅔ C mayonnaise
  • ⅓ C mustard
  • 3 Tbs Dill Pickle Salt
  • 2 Tbs soy sauce


Cube the potatoes and boil, drain and rinse in cold water.

I like to boil the eggs along with the potatoes. They tend to need a bit more time, so I toss them in as the water is heating up.

In a large bowl, combine all the ingredients except potatoes. Mix thoroughly. Then add potatoes and stir until they’re completely coated. 

You can also stir the mayo, mustard, Dill Pickle Salt and soy sauce in a separate bowl. But I find it’s fine to just mix everything together in one big bowl.

I love making potato salad because there are so many variations. You could add celery, olives, jalapenos… If you don’t like corn or don’t have green onions, no problem. Just feel free to adapt!

    Green Salad with Gomasio


    • 1 bag local spring greens 
    • 1 carton cherry tomatoes
    • A hefty pinch of Gomasio
    • Optional: a mix of olive oil and your favorite soy sauce to dress with


    Combine spring greens and tomatoes. Either leave a small bowl of Gomasio out on the table, or give it a hearty sprinkle several times and mix thoroughly. Option to also top with a drizzle of olive oil and a dash of soy sauce, which really brings out the salty umami of the kelp-blend in our Gomasio.

    Finish it off with Campfire Coffee!

    We recommend: Tony's Cafe Carmelita combined with our Madrona Smoked Sugar and your favorite creamer, swirling around in our new Cattle Point MiiR mug-- which, I can attest, will keep that coffee warm and steamy the whole time you're munching down, even at our windy local beach spots!

    What's your summer picnic go-to dish? Do you have a beach day favorite? Psssst... my favorite that isn't featured here is a Popcorn Blend-doused bean salad! It makes it so simple to have a layered flavor profile when you have to head out the door soon. Let us know in the comments, and stay salty, folks! Happy picnic-ing!

    Back to blog

    Leave a comment

    Please note, comments need to be approved before they are published.