say hello to spring with citrus shrimp

April 9, 2013

Citrus shrimp takes center stage in April’s seasonal salad, which brings plenty of refreshing flavors and contrasting textures just in time for spring.

In contrast with our usual roasted shrimp, the citrus version is served cold, and takes on ceviche-like flavors with the mixture of lemon juice, lime zest, red onion and cilantro. Mix it with carrots, cucumbers and mixed seeds and you’ve got a well rounded meal. Don’t forget the lime cilantro jalapeño vinaigrette and splash of sriracha for a tangy kick! But get it while you can – the shrimp will only be on the menu until May.

march salad

March 14, 2011

This month’s seasonal salad is essentially tabbouleh with feta and falafel.  We have dubbed it ”spring beginnings” in honor of the revival of spring on the 21st and the fresh herbs that make this salad ultra refreshing.  The March salad begins with a bed of romaine, freshly chopped mint and parsley, spicy quinoa, tomato, cucumber, local feta cheese from Mountain View Farm, and cucumber basil yogurt with a squeeze of lemon.  A topping of our baked falafel mixes well with the Middle Eastern tone and takes this seasonal salad to the next level.  You are what you eat, so check out the health benefits below:

quinoa- a “complete food” for providing so any nutrients including tons of protein, fiber, and magnesium.  It trumps wheat, barley and corn on calcium, potassium and fiber.  And it’s gluten-free!

parsley- often overlooked as just a garnish, but parsley is actually the world’s most popular herb.  It’s packed with vitamin K (154% of your daily value), vitamin C, and vitamin A. 

there’s a fungus among-us

February 16, 2011

Did you know portobello mushrooms are just the big brothers of cremini mushrooms who have grown larger than 6” in diameter?  Their larger size means a lower moisture content which contributes to the rish flavor and dense, almost meat-like texture.  Portobellos also give you a dose of protein comparable to that of meats.  Even better, they are low in fat and have no cholesterol.   One serving of roasted portobellos (no, roasting will not zap the nutrients here) have as much potassium as a banana, 20% of your cancer-fighting selenium, and fiber.

Plus they taste great with spicy pickles in the February seasonal salad.     

december salad: back by popular demand

December 1, 2010

If you’re thinking that the December seasonal salad looks strikingly similar to November’s, your eyes are not playing tricks on you!  We decided that since November’s creation was so darn tasty, we would bring it around for a victory lap.  Thanks for the positive feedback, and for those who didn’t get the chance to take a bite of this bowl of fall goodness, this is our first gift of the holiday season.  The December salad, or “the salad formerly known as the November salad” starts from a mesclun base, with crispy spicy kale, roasted butternut squash, raw cauliflower, sunflower seeds, roasted turkey, and it’s tossed together with cranberry vinaigrette dressing.

september salad

September 14, 2010

This month’s seasonal salad consists of baby spinach with apples, roasted tofu, spicy quinoa, sugar snap peas, fresh cilantro and sweetgreen’s lime cilantro jalapeno vinaigrette.

This month, we are excited to dedicate our seasonal salad to all vegans out there! Inspired by some of our vegan associates on the sweetgreen team, like Brittany from SG Bethesda, we tried to pack lots of protein and flavor into this salad. The spicy quinoa is an important component with its high protein content and spicy kick that adds a nice amount of heat to the salad. The fresh cilantro also plays a great part by adding that fresh herb flavor throughout.

A great resource for all things Vegan is www.vegdc.com. Check it out!

-Nic

august salad

August 11, 2010

Interested to know what goes into our August Salad? The August Salad consists of mesclun with heirloom tomatoes, fennel, corn, gorgonzola cheese, parmesan crisp; topped with champagne vinaigrette and fresh lemon squeeze. Try recreating this at home, or stop by any sweetgreen to try it out yourself.