Every season demands its own herbal salad salt, but in summer, when we trade lettuce for chunky chonky fruit and vegetable salads, we need a salt with depth, potency, and intensity to hold up to summer’s more singular flavors. Basil, parsley, coriander, mint, and lemon thyme create the seriously bright, citrus-grassy flavored backdrop all salads need. Peppery primrose and florals give edge and complexity, while bitter overgrown lettuce gives a modern, slightly bitter palate. Carrot tops and beet greens bring about earthiness, and guajillo peppers ensure the salt is bold but harmoniously sweet and fruity—like a proper summer salad needs. Ample acidity rounds out the profile, essential for balancing flavors, while a special Mexico City mole verde powder offers exotic vibrancy and spice without overwhelming heat. This salad salt is for the weird salads you should be making, Department of Salad kind of salads—cantaloupe, corn, beans, chayote, raspberries, zucchini—salads of dreams.