“I’ll just order the salad,” may sound like a throwaway, a decision made more for nutritional reasons than the purpose of enjoyment. But it doesn’t have to be that way. These vegetable-forward dishes go far beyond spring mix and sad tomatoes. These are salads worth making a reservation for, meals that will leave you feeling sated both capaciously and spiritually.
Tiki Thai
Avocado Tum
Tum means “spicy salad,” and that’s exactly what you should get at this chic spot. There are versions on the menu made from green papaya, spicy braised beef, or banana blossom and lychee, but for our money, we like the creaminess of avocado along with the chile-lime dressing. Tender morsels of grilled shrimp make it a meal. 12100 Sunset Hills Rd., Ste. 107, Reston
Farm Truck Pizza & Greens
The G.O.A.T.
Yes, it’s created on a literal assembly line, but don’t hold that against this satisfying salad. This locally owned casual restaurant uses products from area farms to keep the cuisine fresh. Asian pear from Mountain View Orchard in Stafford lights up this combination that also includes dried cranberries, roasted squash, and goat cheese in a pomegranate vinaigrette. 14385 Newbrook Dr., Chantilly
Randy’s Prime
Chopped BLT Salad
House-smoked bacon may not be the first word that comes to mind when ordering a salad, but maybe it should be. It’s the cherry on top of this construction, which places fresh balsamic-dressed tomatoes and Great Hill Blue cheese over a layer of greens in buttermilk-pepper dressing. Golden beets, walnuts, and microgreens make the plate extra eye-pleasing. 8051 Leesburg Pike, Vienna
Ruthie’s All-Day
Nice Grilled Salmon Salad
This take on salade Nicoise is way better than “nice,” though the name, referring to the city in the French Riviera, can be confusing. A sizable piece of skin-on salmon reposes next to a pile of frisee, but there’s so much more to this beauty. Anchovies and hard-boiled eggs are plunged into olive aioli, while crispy potatoes and fresh fennel give every bite crunch. 3411 Fifth St S., Arlington
Trummer’s
Smoked Thumbelina Carrot Salad
Smoked carrots? The treatment gives the vegetables a meaty flavor that helps them to sub in for a protein. Chef Daniel Perron uses every part of the carrot thanks to a fava-bean-and-carrot-top salsa verde. Whipped ricotta, pickled golden raisins, and lacy scarlet frill mustard greens make this plate as visually impressive as it is complexly scrumptious. 7134 Main St., Clifton
Feature image by Rey Lopez
This story originally ran in our July issue. For more stories like this, subscribe to our monthly magazine.
