Lime Salt Recipes
Salted Tropical Cheesecake Bars Serves 12 Total Prep Time: 2 hours Crunchy bits of lime sea salt bring out the creamy, tropical flavor of these easy to put together tropical cheesecake bars. These make a great dessert for a cookout or other party and will have everyone asking for the recipe.
Ingredients: Crust: 1 cup graham cracker crumbs 3 tablespoons melted butter 2 tablespoons sugar Filling: 1 8-ounce package cream cheese, softened 1 cup powdered sugar 1 teaspoon lime juice 1 cup coconut milk 1/2 cup crushed pineapple, for topping Toasted coconut flakes, for topping AztecSeaSalt™ 3 Parts Lime Salt (Salt Infused Salt)
Directions: 1. Combine the graham cracker crumbs, butter, and sugar in bowl and press into a square baking dish. 2. Beat the cream cheese with the powdered sugar, lime juice, and coconut milk until thick and creamy. Pour evenly over the crust. Refrigerate until firm, about 2 hours. 3.When ready to serve, cut into squares and top each square with pineapple and coconut flakes. Sprinkle with the lime salt.
Baked Avocado Eggs with Jalapenos Serves 2 Prep time: 10 minutes Cook time: 15 minutes This easy and impressive looking dish makes a nice breakfast when paired with toast or healthy lunch option. Heat from the jalapeños pairs beautifully with the crunch of the lime salt and a sprinkling of red onion adds crunch.
Ingredients: 1 ripe avocado 2 eggs 2 tablespoons minced jalapeño peppers 2 tablespoons minced red onion 2 tablespoons chopped fresh cilantro AztecSeaSalt™ 3 Parts Lime Salt (Salt Infused Salt) Fresh ground black pepper, to taste
Directions: 1. Preheat oven to 425 degrees F. 2. Cut the avocado in half and scoop out the pit (if your avocado is too small, or your eggs are large, you may want to scoop a bit more of the avocado flesh out.) Lay each half in a baking dish, leaning it against the edge. Crack one egg in a bowl, being careful not to break the yolk and pour it in half of the avocado. Repeat with the second egg. 3. Bake the eggs for 12-15 minutes, until yolks are cooked to your liking. 4. Remove from oven and top with the peppers, onions, and cilantro. Season with the lime salt and fresh ground pepper, to taste.
Cilantro Lime Cabbage Salad Serves 6-8 Total Prep Time: 15 minutes This crunchy and flavorful salad comes together fast and makes an excellent option for a cookout when you want something fresh and healthy. It also makes a great topping for tacos if you’re tired of iceberg lettuce. The coarse, lime flavored salt brings together the flavor of the pistachios and cilantro and brightens up the entire dish.
Ingredients: 1 small head purple cabbage, thinly sliced 1 red bell pepper, thinly sliced 1/2 cup grated carrots 1/2 cup chopped cilantro 1/4 cup shelled pistachios 1/2 cup olive oil 1/4 cup lime juice 1/2 teaspoon AztecSeaSalt™ 3 Parts Lime (Lime Infused Salt) Fresh ground pepper, to taste
Directions: 1. Combine the cabbage, bell peppers, carrots, cilantro and pistachios in a large bowl. 2. Whisk together the lime juice and olive oil in a small bowl until well combined. 3. Coat the cabbage with the dressing and sprinkle with the lime salt. Season with fresh ground pepper.
Brought to you by , AztecSeaSalt™ a very special package of salt. It comes from La Laguna de Cuyutlán… the same place where the Aztecs got their salt over 500 years ago. Traditional salineros (salt farmers) continue to harvest this salt using an organic, 100% renewable process (evaporated naturally by the sun) -- to protect the environment and wildlife. With your purchase, you are supporting this "small salt economy" of salineros, their families and their way of salt harvesting. Don’t wait, get yours here today, supply is limited.
Ingredients: Crust: 1 cup graham cracker crumbs 3 tablespoons melted butter 2 tablespoons sugar Filling: 1 8-ounce package cream cheese, softened 1 cup powdered sugar 1 teaspoon lime juice 1 cup coconut milk 1/2 cup crushed pineapple, for topping Toasted coconut flakes, for topping AztecSeaSalt™ 3 Parts Lime Salt (Salt Infused Salt)
Directions: 1. Combine the graham cracker crumbs, butter, and sugar in bowl and press into a square baking dish. 2. Beat the cream cheese with the powdered sugar, lime juice, and coconut milk until thick and creamy. Pour evenly over the crust. Refrigerate until firm, about 2 hours. 3.When ready to serve, cut into squares and top each square with pineapple and coconut flakes. Sprinkle with the lime salt.
Baked Avocado Eggs with Jalapenos Serves 2 Prep time: 10 minutes Cook time: 15 minutes This easy and impressive looking dish makes a nice breakfast when paired with toast or healthy lunch option. Heat from the jalapeños pairs beautifully with the crunch of the lime salt and a sprinkling of red onion adds crunch.
Ingredients: 1 ripe avocado 2 eggs 2 tablespoons minced jalapeño peppers 2 tablespoons minced red onion 2 tablespoons chopped fresh cilantro AztecSeaSalt™ 3 Parts Lime Salt (Salt Infused Salt) Fresh ground black pepper, to taste
Directions: 1. Preheat oven to 425 degrees F. 2. Cut the avocado in half and scoop out the pit (if your avocado is too small, or your eggs are large, you may want to scoop a bit more of the avocado flesh out.) Lay each half in a baking dish, leaning it against the edge. Crack one egg in a bowl, being careful not to break the yolk and pour it in half of the avocado. Repeat with the second egg. 3. Bake the eggs for 12-15 minutes, until yolks are cooked to your liking. 4. Remove from oven and top with the peppers, onions, and cilantro. Season with the lime salt and fresh ground pepper, to taste.
Cilantro Lime Cabbage Salad Serves 6-8 Total Prep Time: 15 minutes This crunchy and flavorful salad comes together fast and makes an excellent option for a cookout when you want something fresh and healthy. It also makes a great topping for tacos if you’re tired of iceberg lettuce. The coarse, lime flavored salt brings together the flavor of the pistachios and cilantro and brightens up the entire dish.
Ingredients: 1 small head purple cabbage, thinly sliced 1 red bell pepper, thinly sliced 1/2 cup grated carrots 1/2 cup chopped cilantro 1/4 cup shelled pistachios 1/2 cup olive oil 1/4 cup lime juice 1/2 teaspoon AztecSeaSalt™ 3 Parts Lime (Lime Infused Salt) Fresh ground pepper, to taste
Directions: 1. Combine the cabbage, bell peppers, carrots, cilantro and pistachios in a large bowl. 2. Whisk together the lime juice and olive oil in a small bowl until well combined. 3. Coat the cabbage with the dressing and sprinkle with the lime salt. Season with fresh ground pepper.
Brought to you by , AztecSeaSalt™ a very special package of salt. It comes from La Laguna de Cuyutlán… the same place where the Aztecs got their salt over 500 years ago. Traditional salineros (salt farmers) continue to harvest this salt using an organic, 100% renewable process (evaporated naturally by the sun) -- to protect the environment and wildlife. With your purchase, you are supporting this "small salt economy" of salineros, their families and their way of salt harvesting. Don’t wait, get yours here today, supply is limited.
