Less sodium, more citrus.
Here’s an idea: add flavor—not sodium—to your
next meal by swapping out salt for lemons. We call
it the S’alternative choice.
It’s as tasty as it is
healthy, not to mention super easy.
Plus, it’s backed by research from master chefs over at
Johnson & Wales University (no big deal). By opting for
fresh lemon juice and zest in place of some salt, you can
cut as much as 75% of sodium from all sorts of recipes,
without losing flavor. Nutritional win.