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This is a delicious twist on regular salt, perfect on vegetables or as a gift! I made some gift baskets last month containing my lavender cookies, strawberry jam, and this lemon parsley salt.
Play with whatever citrus you have available, make a few or make just one. I made a few different varieties: meyer lemon, lime, clementines. However, the lemon parsley one is my favorite. Try it on a fresh tomatoes and corn this summer. Perfection!
1 cup flaky sea salt (Use whatever salt you like, I use Maldon sea salt)
2 1/2 tbsp. lemon zest
2 tbsp. parsley leaves
Preheat your oven to 180 degrees. Zest your citrus to get 2 1/2 tbsp. zest. Reserve the lemon juice for later use. If you’re not using it right away, freeze the juice in an ice cube tray.
Place the zest onto a piece of parchment paper lying on a baking sheet. Spread the zest so it’s in as even a layer as possible.
Dry the zest in the oven for ~45-55 minutes, until there is no more moisture left in the zest. You don’t want to burn it, but you want it to be dry. Remove from oven and let cool.
In a food processor, pulse together the zest, sea salt, and parsley leaves until fine.
Place in airtight jars and use however you would use salt.
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