Sweetgreen Recipe

Prepare Greens

Rinse baby spinach, baby kale and chopped romaine under cold water. Spin or pat dry thoroughly. Place all greens in a large salad bowl and gently toss to combine.

Halve the cherry tomatoes, slice the cucumber into half-moons, shred the carrots if not pre-shredded, thinly slice the red cabbage and green onions. Dice the avocado just before serving to avoid browning. Arrange or toss these vegetables into the bowl with the greens.

If cooking quinoa: rinse 1/3 cup dry quinoa and cook in 2/3 cup water (or follow package instructions) until tender; fluff and cool to room temperature. For roasted chickpeas: drain and rinse 1 can chickpeas, dry, toss with 1 tsp olive oil, 1/2 tsp salt and 1/2 tsp smoked paprika, roast at 400°F/200°C for 20–30 minutes until crisp. If using grilled chicken: season 8 oz chicken breast with salt and pepper and grill or pan-sear for 6–7 minutes per side until 165°F/74°C, let rest 5 minutes and slice. Add cooked quinoa, roasted chickpeas and sliced chicken to the salad bowl.

Toast sunflower seeds in a small dry skillet over medium heat for 2–3 minutes, stirring, until fragrant and lightly golden. Allow to cool, then sprinkle over the salad with crumbled feta or goat cheese, if using.

In a jar or small bowl combine 4 tbsp extra-virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey or maple syrup, 1 tsp white wine vinegar, minced garlic, chopped parsley, 1 tsp salt and 1/2 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or acidity as desired.

Drizzle about half the dressing over the salad and toss gently to combine. Add more dressing to taste (typically 2–3 tbsp more).

Plate the salad into 2 large bowls or 4 small bowls. Top with toasted sunflower seeds and an extra squeeze of lemon if desired. Serve immediately so avocado stays fresh and crunch remains crisp.