Pros: Sustainable Farm to Table wellness concept; Everything is carefully sourced; owner grows/raises most of her own food on farms in Bastrop.
Cons: can get pricey. But then again you get what you pay for. Really.
Sample: Arugula Duck
Duck confit tossed with baby arugula, creamy goat cheese, balsamic roasted pears and hibiscus vinaigrette.
Austin Beer Garden Brewery
Pros: Surprisingly, a lot of yummy salads, and they change the menu every single day based on what’s fresh and available!
Cons: Doubtful that anything is organic
Sample: Roasted Asparagus Salad
White beans, mixed cherry tomatoes, lemon zest, red onions, capers, crushed red pepper and shaved parmesan
Pros: owner only uses pastured and grassfed meats
Cons: Greens are not organic, and dressing, which is fantastic, contains soybean oil (you can ask for olive oil)
Also, only three salads.
Sample salad:Spicy Grilled Sirloin Salad
Hydroponic lettuce with spicy dressing, sirloin steak, tomatoes, cucumbers, carrots, and shallots
Cons: Not organic
Sample: Garden and Goat
avocado, artichoke heart, fingerling potato, chèvre, candied pecan, house vinaigrette, crostini
Alamo Drafthouse (yes, really!)
Pros: who ever got a delicious salad in a movie theatre?
Cons: You can’t see what you’re eating (lol). Also, not organic.
Sample: Colorado Salad with steak (previously called Mexican salad)
Mixed greens, carrots, sprouts, cucumbers, red onion, scallions, cilantro, spicy peanut dressing, wontons and toasted peanuts.
Blue Dahlia Bistro
Pros: Gourmet, fantastic salad dressing
Cons: small selection
Sample: Salade Niçoise w/seared Ahi tuna
East Side cafe
Pros: They grow some of their food
Cons: requires reservations
Sample: Grilled Chicken Salad with Asian Vinaigrette
Romaine and green leaf lettuce, cherry tomatoes, carrots, red cabbage, Napa cabbage, cilantro, and marinated and grilled chicken. Topped with toasted peanuts and served with tangy Asian vinaigrette.
Bouldin Street Cafe
Pros: They make vegan salads very hearty
Cons: typically long wait
Sample: Bouldin Buddha Bowl
A bed of organic field greens topped with organic quinoa, roasted broccoli, kale, chickpeas, beets, cucumber, cilantro and carrot, drizzled with house made ginger sake soy (contains alcohol) & orange Tahini Vinaigrette.
Tarzen’s Big Salad
Mixed organic greens, seasoned roasted portobello, stir-fired broccoli, local tomatoes, carrots, avocado, sunflower sprouts and sunflower seeds tossed with a spicy chipotle–pecan pesto and ginger miso dressing.
Pros: healthy, affordable, and quick
Cons: soy sauce dressing
Sample salad: Noodle Garden
A nest of spiced mung bean noodles on organic spring greens, with avocado, red bell pepper, red cabbage, and cucumber in our own balsamic soy sauce.
Pros: large vegan and vegetarian selection
Cons: They use canola oil. It’s non GMO expeller pressed, but it’s still Canola. You can always try asking for olive oil.
Sample: Spinach Salad
Spinach, carrot, mushrooms, tomato, sunflower sprouts, purple cabbage, cucumber, red onion, black olive, marinated artichoke hearts, sliced almonds and parmesan cheeseSpinach, carrot, mushrooms, tomato, sunflower sprouts, purple cabbage, cucumber, red onion, black olive, marinated artichoke hearts, sliced almonds and parmesan cheese.