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There’s a new salad in town—it’s lean, green, mean, and mighty. We created our own salad with sweetgreen's summer ingredients: Meet the Mighty Salad!
You can recreate our salad exclusively here until the end of July (7/25). We used roasted corn and peppers, avocado, arugula, feta, wild rice, chickpeas, sprouts, mint, and a cilantro lime jalapeño dressing. We hope you like it!
It speaks to everything we love about salad: many layers of green, many textures, seasonal things that may disappear soon, creamy things that are hopefully cheese or avocado, and enough of all these elements to keep you interested but also awake during your next meeting, and the next. It's the kind of salad we want to eat right now, and all summer.
If you’re not near a sweetgreen, or want to keep eating it after it leaves sweetgreen, make it at home—the recipe’s right below. Either way, the ways to riff are many: add toasted quinoa, pepitas, pea shoots, peaches, grilled shrimp, steak, more avocado.
- Kernels from 1 ear of corn
- 1 red bell pepper, diced
- Grapeseed oil, for roasting and dressing
- Salt and freshly ground pepper
- 1 jalapeño, seeded and roughly chopped
- 1 clove garlic, minced
- 1 teaspoon cumin
- 2 tablespoons lime juice
- 1 tablespoon white wine vinegar
- 95 grams cooked wild rice
- 95 grams arugula
- 5 grams mint leaves
- 20 grams bean sprouts
- 30 grams feta
- Half an avocado
- 40 grams cooked chickpeas
- A big handful of cilantro leaves