The protein fad is dumb, so let this serve as a salty reminder that what you need is always inside greens and herbs. Parsley, dill, chives, wild arugula, pea tendrils — some of the most protein-dense plants on earth are ample here. Finely grated gold beets melt into a vibrant, earthy-sweet golden orange base that intermingles with a densely packed medley of spring herbs — dill tangy and grassy, tarragon anise-edged and elegant, marjoram earthy and floral, chervil delicate, parsley clean. Spinach, broccoli, mustard greens, chard, and red dandelion — serious protein contributors in the plant world — fold in deep leafy green backbone. Syrian oregano, purple sage, and lemon thyme keep it savory. Mustard, fennel, and dill seed alongside garlic powder build a quietly complex spice layer. Popped black quinoa — a complete protein, all nine essential amino acids — adds satisfying crunch and makes this salt less salty. This is not a protein supplement — it’s a pinch of proof that herbs and greens have it covered. Use on chicken salad, sautéed spinach, little gem lettuce salad, or anything that needs a reminder to eat your greens.