Entrée Salads


Entrée Salads

  • Kale-Fornia

    • (GF/SF) 11.00

    Kale, diced tomato, onions, cilantro, carrots, avocado, organic red and white quinoa, and grilled kabocha pumpkin, topped with sunflower shoots.

  • Avocado

    • (GF/SF) 10.00

    Mediterranean-style salad with avocado, tomato, and cucumber.

  • Roasted Beet

    • (GFO/SFO) 10.00

    Roasted garden beets, organic spring mix, carrots, cucumber, avocado, organic bean sprouts and sunflower shoots, and grilled tofu.

  • Quinoa Fiesta

    • (GF/SFO) 11.50

    Nutrient-packed, warm “salad” made with a medley of organic red and white quinoa, kale, red and green bell peppers, king oyster mushrooms, kabocha pumpkin, tofu, and zucchini.

  • Summer Fresh

    • (GFO/SFO) 10.50

    Organic spring mix and sunflower shoots, avocado, cucumber, tomato, onions, carrots, and soy chick’un.

  • Joyful

    • (GFO/SFO) 10.50

    Chopped romaine lettuce, soy chick’un, tomato, avocado, cucumber, carrots, organic red and white quinoa.