Salads | CUESA

Ferry Plaza Farmers Market »

OPEN! Sat 8am–2pm | Tue & Thu 10am–2pm

Mission Community Market »

OPEN! Thu 3pm-7pm


Watermelon Fruit Salad Basket

Shanta Nimbark Sacharoff, Cooking Together

Tomato and Peach Salad with Okra, Radishes, and Benne Seed Dressing

Marcus Samuelsson, The Rise

Baby Gem Lettuce with Charred Eggplant Yogurt, Smacked Cucumber, and Shatta

Sami Tamimi and Tara Wigley, Falastin

Shaved Asparagus Salad

Bryant Terry, Vegetable Kingdom

Fresh Herb Platter (Sabzi Khordan)

Louisa Shafia, The New Persian Kitchen

Grapefruit, Goat Cheese & Pine Nut Salad

Ayesha Curry, The Full Plate

Beet, Blood Orange, Watercress

Nigel Slater, Greenfeast: Autumn, Winter

Beet Salad

Darra Goldstein, Beyond the North Wind

Red Cabbage, Carrots, Smoke Almonds

Nigel Slater, Greenfeast: Autumn, Winter

Armenian Summer Salad

Kate Leahy, John Lee, and Ara Zada, Lavash

Little Gem Salad with Corn and Jimmy Nardello Peppers

Pam Mazzola, Prospect

Citrus Salad

Ave Lambert, CUESA

Spicy Kale Salad

Kana Azhari, Healing Kitchen

Julienned Kohlrabi and Korean Pear Winter Salad

Ave Lambert, CUESA

Filipino-Style Persimmon Salad

CUESA’s Food Shed

Korean-Style Cabbage Salad

CUESA’s Food Shed

Harvest Fruit Salad

CUESA’s Food Shed

Chicory Salad with Miso-Aged Hodo Tofu, Fried Yuba, and Tofu Gribiche

Kim Alter, Nightbird

Tomato, Cucumber, and Caper Panzanella

Norma Whitt, MKT at the Four Seasons

Goat Ricotta and Asparagus Salad

Kim Alter, Nightbird

Chicory Salad with Blue Cheese Dressing, Honey Roasted Pears, and Candied Walnuts

Greg D’Alessandro, Waterbar

Spicy Sesame Tofu Wontons with Pomegranate Radicchio Slaw

Kathy Fang, Fang Restaurant

Soba Noodle Salad

Lori Frank, Park Café Group

Roasted Summer Squash with Sungold Tomatoes, Salmoriglio, and Yogurt

Melissa Reitz, Locanda

Elote Roasted Corn Salad with Cherry Tomatoes, Sprouts and Seeds

Brandon Rice, Rich Table, featuring Brooks and Daughters 



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »