How to Use Your Vancouver Island Salt Co Orange & Lime Sea Salt

Not sure how to use the Orange & Lime sea salt you received in your Good Stuff Welcome Box? Not to worry... we've got a few ideas for you.

Make a bright and fresh guacamole!

slice of toast with mashed avocado on top on cement plate with half a lime and the fork used to mash the avocado beside

Seriously... who doesn't love guac? Simply combine

  • 2 ripe avocados (mashed)
  • 1/2 a fresh lime (juiced)
  • 1/2 tsp. orange & lime sea salt
  • 2 cloves garlic (minced)
  • and a little shake of chili flakes if you like it spicy

Eat with loads o' chips, or just spread it on everything and have a happy day.

Make a super easy quick pickle

image of soft taco piled high with quick pickled veggies, sitting on dark grey plate

Perfect for tacos, grilled tofu or meats, in sandwiches, on bowls, or straight out of the jar!

  1. Wash & dry a large mason jar.
  2. Cut or shred enough veggies (carrots, radish, red onion, cucumber, beans, etc.) to fill the mason jar (roughly 2 cups) into thin strips or little pieces.
  3. Combine 1 cup vinegar (any kind) with 1/2 cup water & bring to a boil on the stove.
  4. Add one clove minced or sliced garlic, 1/2 tsp. orange & lime sea salt, and 1/2 tsp. sugar (optional) to vinegar mixture. 
  5. Fill clean jar with veggies & top with hot vinegar mixture. 
  6. Seal jar & store in fridge until ready to eat. Can be eaten same day (veggies will be al dente) or stored until later. The longer they sit, the softer and more intensely-flavoured the veggies will be.

Sit down with a scone & a cuppa

breakfast table with floral teacup and saucer filled with tea and lemon slices, a halved lemon beside, a blue mug beside, a silver teapot behind, and two white and grey vases filled with sticks in the background 

There's not much that's better than a fresh scone still warm from the oven, paired with a hot cup of tea. We'd recommend a nice Earl Grey to play off of the citrus notes in these scones, but they'll go great with just about any hot beverage you like.

  1. Preheat oven to 400F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Place 1/2 cup cold heavy cream, 1/2 & 1/2, or buttermilk in freezer for 10 minutes or until well chilled. 
  3. In a large bowl, sift together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 Tbsp baking powder, and 1/2 tsp. orange & lime sea salt. Set aside.
  4. Melt 1/2 cup butter.
  5. Remove cream/milk from freezer. Add 1 Tbsp. lemon juice. Stir in melted butter (it should turn into little globules in the cold liquid).
  6. Add liquids to dry ingredients along with one egg (whisked) and 1/2 Tbsp. lemon zest. Gently combine (do not overmix or scones will be tough).
  7. Gently transfer dough to prepared baking sheet and pat into an 8-9 inch circle. Cut into 8 wedges and separate wedges slightly on baking sheet so that the edges will cook evenly.
  8. Bake in preheated oven for 12-15 minutes or until golden brown. Remove to cooling rack to cool completely.
  9. Optional glaze - combine 1 cup powdered sugar with 2 Tbsp. or so lemon juice (just enough to reach desired consistency). Drizzle glaze over cooled scones and top with an extra sprinkle of orange & lime sea salt, if desired.

Fancy a cocktail?

Check out this delicious looking Salty Dog suggested by a Vancouver Island Salt Co fan from Japan.

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Those are a few of our ideas. How have you been using your Vancouver Island salt? Share photos of your creations on Instagram using the hashtag #goodstuffselfie and #saltlove for your chance to be featured on our feeds.

Also, be sure to check out Vancouver Island Salt Co's YouTube channel to get a glimpse at their harvesting and production practices. You can find their channel here.

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