Fresh squeezed lemon juice can be a great substitute for salt in just about any vegan dish. I use it all the time. However, I find that some lemons can be too sour which ends up overpowering instead of complimenting and enhancing the other flavors in a dish. To avoid this I buy my lemons ahead and let them sit and "mellow" on a platter on my coffee table. Waiting a week or so before using these lemons really does the trick.
