Meyer Lemon Herb Salt

Use this to season and brighten the flavor of scrambled eggs, poached fish, or even buttered toast. To give as gifts, transfer to decorative 1/4-cup jars with hinged lids, available at kitchen or craft stores.

Meyer Lemon Herb Salt

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Servings

1 people

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Ingredients

• Zest from 3 Meyer lemons
• 1 tablespoon coarsely chopped fresh Italian parsley
• 1 tablespoon coarsely chopped fresh thyme (or 1 teaspoon dried)
• 1 tablespoon coarsely chopped fresh oregano (or 1 teaspoon dried)
• 1 cup kosher salt

Ingredients Zest from 3 Meyer lemons 1 tablespoon coarsely chopped fresh Italian parsley 1 tablespoon coarsely chopped fresh thyme (or 1 teaspoon dried) 1 tablespoon coarsely chopped fresh oregano (or 1 teaspoon dried) 1 cup kosher salt

Servings 1 people Print Recipe

Instructions

1. Spread lemon zest on a baking sheet and bake at 200˚ for about 20 minutes, or until dry.
2. Combine dried zest, herbs, and salt in a small food processor; pulse to mix thoroughly. Spread mixture on a rimmed baking sheet and let dry overnight. Store in airtight jars.

Recipe Notes

Nutrition Facts

Meyer Lemon Herb Salt

Amount Per Serving

Calories 140

% Daily Value*

Sodium 589mg 25%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1/4 teaspoon): 0 cal, 0g fat (0g mono, 0g poly, 0g sat), 0mg chol, 0g protein, 0g carb, 0g fiber, 589mg sodium