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In theory, it’s easy to make a salad: Mix lettuce and veggies, drizzle some dressing, and voilà. What’s challenging is crafting one that’s both tasty and filling enough to serve as a meal. Here, we highlight four of our lunchtime favorites.
The Standout
- Izakaya Den’s Grilled Panzanella Salad
Star ingredient: Jumbo lump crab
Sidekicks: Toasted focaccia, local goat cheese, pistachios, and plum-wine vinaigrette
Pair it with: Any sushi roll—try the Zanny, with cooked yellowtail, goat cheese, and pesto
1518 S. Pearl St., 303-777-0691, www.izakayaden.net
The Healthy(er) Option
- Rooster & Moon Coffee Pub’s Berry Avocado Salad
Star ingredients: Seasonal berries and honey-jalapeño vinaigrette
Sidekicks: Mixed greens, avocado, Parmesan, and walnuts
Pair it with: The Elvis smoothie (peanut butter, banana, dark chocolate, and skim milk)
955 Bannock St., Ste. 100, 303-993-2622, www.roosterandmoon.com
The Melting Pot
- Parallel Seventeen’s Vermicelli Salad with Beef
Star ingredient: Nuoc cham (seasoned fish sauce) dressing
Sidekicks: Vermicelli noodles, mesclun greens, cucumbers, carrots, bean sprouts, toasted almonds, and a choice of protein (beef, chicken, pork, crispy tofu, or shrimp)
Pair it with: Duck rillette imperial rolls
1600 E. 17th Ave., 303-399-0988, www.parallelseventeen.com
The Local
- Washington Park Grille’s Grilled Colorado Lamb Salad
Star ingredients: Tender lamb and roasted tomato vinaigrette
Sidekicks: Kalamata olives, goat cheese, and roasted red peppers
Pair it with: A glass of sangria
1096 S. Gaylord St., 303-777-0707, www.washparkgrille.com