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