Hey, I'm not a salty marg gal either! I mix 1 tbsp kosher salt, 1 tbsp sugar, and 1/2 tsp lime zest for my rim. You can use JUST sugar as well if that's what you prefer! If you make my version of margarita rim, you'll have to really work the lime zest through with your fingers. It will be good to use right away. If you want to save it, let it dry completely on the plate. Work through to re-powderize it and store in an airtight container.