There's a New Salad at Sweetgreen (We Dreamt It Up!)

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!

Mighty Salad

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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.

Mighty Salad

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Ingredients

	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

	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