This is a Sponsored post written by me on behalf of Sunkist S’alternative for SocialSpark. All opinions are 100% mine.

When it comes to cooking, I often use salt. I might even use more than I should because I like the flavor that it can bring to my food.

Did you know that you can use a freshly squeezed lemon as an alternative to salt?

I am going to take the S’alternative!

Sunkist S’alternative is using fresh-squeezed Sunkist® lemons as a healthy sodium-free alternative to salt. Using Sunkist lemons as an alternative to salt can help reduce sodium, increase potassium and enhance the flavor of recipes.

According to the Sunkist Sodium Quiz I am a Shake & Baker!

You’re a culinary Columbus, in search of new frontiers in flavor. You tend to choose meals high in sodium, driven by the intensity. It’s fun to seek the savory but getting turbocharged taste doesn’t mean you have to ignore sodium. Get the high-flying taste you crave without the sodium when you substitute Sunkist lemons for salt. You’ll find bold flavor and surprising health benefits. No pain, no grain, just fresh, zesty adventures in food and drink!

Be sure to visit the Sunkist Facebook page to take the Sunkist Sodium Quiz too! Looking to try using lemon as an alternative? Be sure to check out this yummy recipe below for Sunkis Lemon Seafood Paella:

Ingredients:

• 1- 32 oz can low sodium vegetable broth
• 1 cup dry white wine
• 1 teaspoon saffron threads
• 1lb. of firm, fresh pieces of whitefish such as tilapia, bass, halibut and swordfish, cut into 16-21 pieces
• 1lb. or 16-21 mussels, cleaned and de-bearded
• 1lb. or 16-21 medium sized clams, rinsed
• 1 cup chopped fresh parsley
• 3 Sunkist® lemons, zest and juice
• 3 Tbsp. olive oil
• 1 cup minced onion
• 3 cloves garlic, minced
• 1 teaspoon crushed red pepper
• 3 cups uncooked short-grain rice such as Valencian, Arborio, or Calrose
• 1 cup frozen green peas
• 1- 8oz jar of sliced, roasted red peppers

Directions:

• To prepare broth, combine all the ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.
• To prepare paella, heat 3 tablespoons olive oil in a large paella pan or large skillet over medium-high heat. Add fish pieces to pan and sauté 1 minute. Remove fish from pan, reserve and keep warm. Add onion to pan and sauté 5 minutes. Add the lemon zest, garlic and crushed red pepper and cook 5 minutes. Add rice and cook 1 minute longer, stirring constantly. Stir in broth, bring to a low boil and cook 10 minutes, stirring frequently.
• Stir in the peas and red pepper slices. Add mussels and clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open; discard any unopened shells. Stir in the reserved fish and chopped parsley and cook 5 minutes. Remove from the heat, stir in lemon juice and check for seasoning. Cover with a towel and let stand 10 minutes before stirring.

Enjoy!