Spicy Lemon Spinach: Flavoring with Lemon Instead of Salt #TableTheSalt

Thanks to Sunkist for sponsoring today’s post and encouraging me to use lemon as a delicious and healthy alternative to salt. While this post is sponsored by Sunkist, my love for their S’alternative option is all my own!

It’s no surprise that Americans consume more sodium than what’s recommended … I know that I do from time to time. I also know that when I do indulge in too much salt, my body revolts … as in, “Oh, hey, ankles … where did you go?” Truth.

Okay, a little temporary bloating isn’t that big of a deal, but excess salt consumption can also lead to heart disease, kidney disease, and stroke — serious health hazards that are nothing to joke about.

While only a small portion of the excess sodium we consume comes from home cooking (the vast majority comes from processed and restaurant foods), cutting down on the amount of salt used while making breakfast, lunch, or dinner isn’t a bad thing. So, to help educate people about the health and flavor benefits of using lemons as an alternative to sodium when cooking, I’ve teamed up with Sunkist to share the Sunkist S’alternative with you!

Sunkist S'alternative Flavoring With Lemon

Sunkist lemons are grown in California and Arizona and are available year round. In addition to helping boost flavor and reduce sodium intake, lemons can be used in a number of ways — from household cleaning to healthy living.

I used lemon juice to liven up one of my favorite quick and simple side dishes — sautéed spinach. Combined with crushed red pepper, this couldn’t-be-easier-to-make dish is a delicious, spicy complement to any summer lunch or dinner … and you won’t miss the salt at all!

Spicy Lemon Spinach

Spicy Lemon Spinach
Prep time
Cook time
Total time
Yield: 4 servings
  • 1½ pounds fresh baby spinach
  • 1 tablespoon olive oil
  • 1 large lemon, juiced
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon black pepper
  1. Wash and dry the spinach, leaving just a little water clinging to the leaves.
  2. In a large Dutch oven over medium-high heat, saute the spinach in the olive oil until partially wilted, about two minutes, then add the lemon juice, crushed red pepper, and black pepper. Stir together, then continue to saute until all the spinach is wilted, about two to three minutes more.
  3. Serve hot.

Spicy Lemon Spinach

To learn more about the Sunkist S’alternative, check out this infographic and then head on over to the Sunkist S’alternative site to discover recipes and more information about sodium and sodium alternatives!

Sunkist S'alternative Inforgraphic

So … what are you going to flavor with lemon instead of salt? Let me know in the comments!

New_Signature_LobsterTwoDisclosure: I was compensated for this post by Sunkist. That being said, all opinions expressed in this blog post are my own. I only recommend products or services I personally use and believe you, the reader, will enjoy — and I will never endorse any product or service that I do not fully support.

P.S. Thanks for reading! Please keep in touch by subscribing to Rhubarb and Honey and following me on Twitter, Facebook, and Pinterest.

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  • Sylvie Shirazi

    One of my favorite ways to enjoy spinach!

    • http://rhubarbandhoney.com/ Kimberly

      Mine too, Sylvie!

  • http://www.dessertfortwo.com/ DessertForTwo

    This is one of my favorite spinach recipes! Yum! I try to watch my salt in my cooking, too.

    • http://rhubarbandhoney.com/ Kimberly

      It’s so simple, but so good!

  • Kelly @ Mostly Homemade Mom

    Wow, what a great idea! I love using lemon anyway!

    • http://rhubarbandhoney.com/ Kimberly

      Thanks, Kelly! I love lemon too!

  • Tara | Treble in the Kitchen

    I’m such a spinach lover! This recipe sounds right up my alley :)

    • http://rhubarbandhoney.com/ Kimberly

      Thanks, Tara!