GLASGOW, Scotland, March 31, 2014 – Every year on May 5th, Cinco de Mayo is celebrated to honor Mexican culture and heritage.  While the holiday is observed more widely across the U.S. than Mexico, parades, mariachi music performances and street festivals occur in both countries.

Of course, an important way to pay homage to a particular culture is through its traditional food.  This year give your dishes and drinks a healthy twist.  With LoSalt®, you can reduce a recipe’s sodium content by 66 percent compared to using table, sea or rock salt without sacrificing taste.

“Along with enjoying the festive treats, maracas, sombreros and piñatas, like all other holidays, it’s important to consider your salt intake while celebrating,” says Caroline Klinge, Marketing Manager for Klinge Foods Ltd., producer of LoSalt. “LoSalt is a simple way to make a healthy change as it is a one-for-one substitute, meaning that if a recipe calls for one teaspoon of salt, use one teaspoon of LoSalt.”

Read on for tasty Cinco de Mayo themed recipes. 

Quorn Fajitas

SERVES 4 (two each)

2 tablespoons olive oil
1 red onion, thinly sliced
85g chestnut mushrooms, quartered
1 green and 1 yellow pepper, seeded and sliced

250g frozen Quorn pieces
2 teaspoons mild chili seasoning
Half a teaspoon turmeric
8 flour tortillas
6-8 tablespoons mayonnaise or soured cream
half an iceberg lettuce or 2 little gem lettuces, finely shredded
slice avocado sprinkled with chili flakes, to serve
LoSalt and freshly ground black pepper to taste 


1.    Heat the oil in a large frying pan or wok and add the onion, mushrooms and peppers. Stir fry for 2-3 minutes then add the Quorn. Sprinkle with spices and stir-fry for 2-3 minutes until the Quorn is hot all the way through. Season to taste with LoSalt and pepper.

2.    Wrap the tortillas in kitchen foil and warm through in a hot oven at 200°C/400°F/Gas Mark 6 for about 5 minutes. Alternatively dry fry in a frying pan for 1 minute on each side until lighlty charred and warmed through.

3.    Put everything in serving dished in the middle of the table and let everyone help themselves to a tortilla, Quorn mix, shredded lettuce, mayo or soured cream and sliced avocado. Great family fun!


Healthy Med-Mex Nachos

Recipe by Chef Mareya Ibrahim, the Fit Foody and founder of Eat Cleaner.


Mango Tomato Salsa:

1 ripe mango, peeled, pitted, and diced
2 medium roma tomatoes, finely chopped
¼ medium red onion, finely chopped
1 jalapeño, halved, seeded, and minced
3 tablespoons chopped fresh cilantro
Juice and finely grated zest of 1 lime
½ teaspoon LoSalt


6 reduced carb whole wheat pita bread
Nonstick cooking spray
2 teaspoons ground cumin
½ pound grilled chicken breast, cubed
1 (15-ounce) can black beans, drained and rinsed
2 cups shredded low fat Monterey jack cheese
1 cup nonfat plain Greek-style yogurt
Juice and finely grated zest of 1 lime
¼ teaspoon LoSalt


1.    To prepare the salsa: In a mixing bowl, combine the mango, tomato, onion, jalapeño, garlic, cilantro, lime juice, zest, and salt.

2.    Toss to mix the ingredients together. Set aside to allow the flavors to come together.

3.    To prepare the nachos: Preheat oven to 300-degrees F. Halve the pita bread horizontally to give you 12 rounds. Cut each round into 8 wedges. Arrange the pita triangles in a single layer on 2 baking pans. Lightly spray the surface with nonstick cooking spray and sprinkle with cumin. Bake until very lightly crisp, about 5 minutes.

4.    Layer the cubed chicken and black beans on top of the toasted pita chips and sprinkle the lowfat cheese. Bake for about 10 to 12 minutes or until cheese has melted. In a small bowl, combine the yogurt, lime juice, zest, and salt. Set aside.

5.    To serve: Put the nachos on a serving platter, dab with the lime-yogurt sauce and a few spoon full of the salsa.


Cranberry Sage LoSalt® Margarita 

Recipe by Danielle Marullo, foodista and blogger behind Got Room for More.

1 Fresh Lime

¼ - ¾ Teaspoon LoSalt (depending on your glass size)

1 ½  Ounces Silver Tequila
2  Sage Leaves and 3-4 Fresh Cranberries             
1  Ounce Cranberry Juice
¾ Ounce Fresh Lemon Juice
½ Ounce Combier (or any type of Triple Sec)
¼  Ounce (about 1 teaspoon) Agave Nectar



1.    Wet the outside of the glass with a wedge of fresh lime.

2.    Roll the edge of the glass in LoSalt. Set glass aside.

3.    Muddle the sage leaves and fresh cranberries into the tequila in a cocktail muddler or glass.

4.    Pour the Cranberry Juice, Lemon Juice, Combier, Agave and the muddled tequila mixture into a shaker.

5.    Shake all of the ingredients together vigorously.

6.    Fill the salt-rimmed glass with ice and strain the margarita mixture into the glass.

7.    Garnish with fresh sage leaves and float a few fresh cranberries on top (you can freeze them so they keep your drink extra cold!)


You don’t have to skip out on tasty Mexican fare this year if you’re trying to stay healthy – try LoSalt to ring in Cinco de Mayo this year.


LoSalt® is the U.K.’s leading healthy, low-sodium alternative to salt sold worldwide and in more than 4,500 stores in the U.S., including national chains such as Kroger, Whole Foods Market and Safeway as well as natural food stores and independents.  LoSalt has 66 percent less sodium that regular table, sea and rock salts, but tastes just like regular salt.  A great source of potassium, LoSalt is a natural product.  It is a product of Klinge Foods Ltd., based in East Kilbride, Scotland just south of Glasgow.  For more information, please visit their website, become a fan at and follow them at