Herb-Seasoned Salt

This gremolata-like finishing salt offers a great way to use up leftover bits of herbs. Try it with rosemary, thyme, or oregano in place of parsley. Use it on grilled shrimp, chicken, or fish.


4 servings (serving size: about 1 3/4 teaspoons)

Recipe from

Cooking Light

Nutritional Information

Calories 2
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.1 g
Carbohydrate 0.5 g
Fiber 0.2 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 236 mg
Calcium 5 mg


2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon grated lemon rind
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced


Combine all ingredients.

Jackie Mills, R.D.,

Cooking Light

March 2007
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