August is all about taking it easy and taking time for the things that matter. The weather is great, the farmer’s markets are bursting at the seams with summer produce, and we’re spending lots of time outdoors. Our dishes are nourishing and thoughtful, yet light and interesting.
This popular, seasonal Thistle salad is back and it's all about the nutrient-dense greens, protein-packed quinoa and almonds, and juicy berries and stone fruit, served with our creamy apple cider vinaigrette.
A crunchy mizuna, romaine, and cabbage salad, topped with crisp red peppers, cucumbers, carrots, and snap peas, garnished with cilantro, mint, and and scallions and served with our spicy cashew dressing.
Tofu, Kale, Red Bell Peppers, Potatoes, Mushrooms, Black Beans, Red Onions, Extra Virgin Olive Oil, Garlic Powder, Cumin, Chili Pepper, Turmeric, Nutritional Yeast, Cilantro, Himalayan Pink Sea Salt
Tomatillo Avocado Salsa
Avocado, Lime Juice, Tomatillos, Red Onions, Jalapeño Peppers, Cilantro
The Wellness Salad
This savory and refreshing kale and romaine salad is topped with roasted chickpeas, pickled onions, shredded carrots, artichoke hearts, toasted sliced almonds, and a side of avocado-pesto vinaigrette for a truly satisfying meal.
This salad is fall bounty in a bowl! A hearty mix of kale, radicchio and brussels sprouts is topped with shredded rainbow carrots, sweet roasted butternut squash, protein-rich herbed quinoa, tart dried cherries and spiced toasted pecans, served with our tangy apple cider vinaigrette.
Our guilt-free breakfast muffin is made with a gluten-free mix of flours, almond meal, flaxmeal, lemon extract, vegan protein powder, and poppyseeds, and is served with fresh summer berries and vanilla almond butter.