Reader/Online Salad Picks + Salads We Want to Try

There are a whole bunch of salads recommended by Portlanders online—thanks especially to those who submitted their pics through the online form and for those who answered via Facebook. Here are some of their recommendations for salads + a mention of salads we haven’t tried, but want to. 

Reader Recommendations

Another great salad from New Seasons: Lemongrass Chicken

My neighbor Josh B has a number of excellent salad recommendations:

• Ecliptic Brewing does seasonal salads, and they vary but they are almost always excellent: Example for this month: the Ecliptic Spring Salad.
  825 N Cook Street, Portland. https://eclipticbrewing.com/
• Pizzeria Otto‘s Chop Salad is an amazing crunchy-creamy salad, and available year-round. 6708 NE Sandy Blvd, Portland. https://www.pizzeriaotto.com/
• New Season’s Coastal Kale Salad, a fixture of their deli case, is a really great salad for anyone who likes (a) kale and (b) soy saltiness. Unlike some of their other kale salads, the kale here is fully softened in the dressing, making it pleasurable to eat.
  Various locations. https://www.newseasonsmarket.com/
• Of course, the Radicchio Caesar at Nostrana. Still hype-worthy. [Also recommended by Kathleen Bauer and it made it on our list of salads we like.]
  1401 SE Morrison, Portland. https://nostrana.com/
• Crisp Salads on Mississippi. It’s a “choose your own salad” place, has lots of good ingredients, and it’s not stingy with them.
  3901 North Williams Avenue. https://www.crispsaladsnw.com/

All of the salads at The Observatory, but especially the Smoked Trout Salad and the Apple-Beet Salad. I deeply love salad. –Andi B
8115 SE Stark St, Portland. http://www.theobservatorypdx.com/

The salads at Red Sauce are always soooo yummy! –Emma K
4641 NE Fremont Street, Portland. https://www.redsaucepizza.com/

[Another vote for] Chop Salad, Pizzeria Otto. So many fresh seasonal ingredients, all chopped so that each fork full is a balanced collection of goodness. –Rita K
6708 NE Sandy Blvd, Portland. https://www.pizzeriaotto.com/

Flash Seared Ahi Tuna Salad, Oswego Grill in Lake Oswego. Seared rare, with baby greens tossed with wasabi vinaigrette, served with cilantro ponzu sauce. I’m wild about seared Ahi Tuna. I love the contrast between the ingredients. –Suzanne
7 Centerpointe Drive, Lake Oswego. https://www.oswegogrill.com/

Tangentially related, Swiss Hibiscus has the best salad dressing in town. It’s dairy-free but contains eggs. It’s creamy, tangy, and utterly delicious. It can be purchased from their restaurant at Alberta and 14th or slightly closer to home at New Seasons or Chuck’s. –Andy R-G
4950 NE 14th Avenue, Portland. https://swisshibiscus.com/

Recommendations Online – Salads We Want to Try

Malka’s Bellflower Salad. Photo credit: Mike Novak via Portland Monthly

We came across various comments on salads on online forums and review sites, and now we want to try them all.

Ensalata Bomba: G-LOVE

“Probably the best salad I’ve ever had.” –Yelp

What’s in it: baby lettuces, rhubarb vinaigrette, avocado, apple relish, aged Gouda

The folks at G-Love consider this one of the best salads in Portland. The mix of fruitness, greens, and the nuttiness of aged Gouda sounds like a brilliant combination. 

1615 NW 21st Avenue, Portland. https://g-lovepdx.com/

Bellflower: Malka

“Bellflower from Malka is the best salad on the planet.” –Reddit user

What’s in it: Crispy jasmine rice salad with kiwis, mangos, apple, pineapple, corn, green beans, cabbage, avocado, leafy greens, pickled peppers,lemongrass, toasted rice powder, lots of herbs, peanuts, lime leaves, cashews, coconut, sesame, crispy shallots & parsnips with coconut lime fish sauce dressing. This salad is medium spicy. (v, gf dressing available upon request). You can add these proteins: Chicken Tenders in peanut sauce; Chicken Tenders in fish sauce glaze with chili & basil; Ota tofu in peanut sauce (veg, v); Ota tofu in sweet soy sambal glaze (veg, v), Ota tofu in chili sambal glaze (veg, v, gf)

21-ingredients grace this salad and the combinations look mind-blowing. So much flavor, so much texture, so interesting and reported as one of the best. We are calling it now: This is the most unusual and interesting salad in Portland in all the best ways.

4546 SE Division Street, Portland. https://malkapdx.com/

Butter Lettuce Salad: St. Jack 

Recommended by Willamette Week in 2014 and also earlier this week by Jen Lewis of Cooking Fresh

What’s in it: avocado, radish, crouton, dijon vinaigrette, fines herbes

Andrea Damewood in a Willamette Week article last year talks about this salad and says, “This stack of mild and soft butter lettuce leaves nestles layers of buttery avocado, radish, croutons and French fines herbes, topped with a zippy Dijon vinaigrette. It is deceptively simple, but that’s where its perfection lies.” My cousin years ago cooked here and I suspect he would recommend this salad.

1610 NW 23rd Avenue, Portland. https://stjackpdx.com/

Wild Alaskan Salmon Salad: Bastion 

Also recommended by Jennifer Joffe of Project Healthy Body

What’s in it: wild-caught Lake Iliamna Alaska Salmon, celery, parsley, scallion, lemon, olive oil, sea salt. (to go by the pint, “for here” over a bed of greens)

If you start with Iliamna’s gorgeous sockeye salmon, you’re already ahead of the game. Mixed with classic fish salad additions—celery and scallion—the parsley and some earthy freshness and has additional perk from the lemon juice. This is a great, nourishing salad.

6116 SE Milwaukie Avenue, Portland. https://www.bastionpdx.com/menu

Smoked Trout Salad: The Observatory

“The Observatory has AMAZING salads. There is a seasonal salad with fried dahlia tubers in it. I highly recommend it!!” –Reddit user
Also recommended by Andi B, above.

What’s in it: house smoked trout, peppery greens, green beans, egg, potatoes, olives, fennel, bell pepper, creamy kalamata olive dressing

As mentioned above, The Observatory offered a salad at one point in time that had one of the most unusual things I’ve found in a salad: dahlia tubers. The salad was fantastic. Currently they are offering a smoked trout salad that sounds a bit like a Niçoise salad, complete with the green beans, eggs, olives, and potatoes. The creamy kalamata olive dressing sounds like a great match. I can’t wait to try this salad. 

​​8115 SE Stark Street, Portland. http://www.theobservatorypdx.com/

Salads: Som Tum Thai Kitchen

PDX Eater talked up this Thai restaurant late last year and we are definitely intrigued. “Salad offerings include a number of dishes hard to find in other Portland Thai restaurants: tub waan, medium-rare pork livers tossed with shallots and herbs; soop nor mai, bamboo shoots tossed in a fermented fish dressing with dried peppers and roasted rice; yum moo yaw, a Vietnamese sausage salad with chile-lime dressing.”

1924 SW Broadway, Fl 2, Portland. https://somtumpdx.square.site/

Fancy Ranch Salad: Yonder

“God bless this salad.” –Andrea Damewood, WW

What’s in it: chopped iceberg lettuce, house sourdough croutons, sumac toasted pecans, pickled onions, wild ramp ranch dressing. Add fried chicken to the salad for $5.

This salad has been on the menu with seemingly different names, but when it comes down to it, the mix of crispy iceberg lettuce, earthy pecans, tangy onions, and creamy dressing are a perfect combination. Add one of their fried chicken thighs and you have a substantial meal. Note: get it before June 16, when Yonder shuts their doors, to reopen as Hissyfit July 6.

4636 NE 42nd Ave, Suite A, Portland. https://www.yonderpdx.com/

Even More Salads We Want to Try

Torito Salad. Photo credit: OK Omens

These are the salads we’ve wondered about as we’ve approached Salad Week and look forward to trying them out soon.

Asparagus, Egg & Quinoa: Bluto’s

What’s in it: asparagus, egg, quinoa, labneh, roasted spring onion, Everything spice

Seasonal salads are the name of the game at Bluto’s and since it’s (still) asparagus season, it’s quite apropos right now. Egg is a true friend to asparagus; add two additional protein-rich veggie ingredients—quinoa and labneh—this is a bright spring salad that is truly satisfying. Note: Bluto’s changes salads with the season, so get this one while you can.

2838 SE Belmont Street, Portland. https://www.blutospdx.com/

Burmese Tea Leaf, Green Cabbage & Cherry Tomato: Expatriate 

What’s in it: hard to find tea leaves, vegetable & crunchy fried things

Described as Expatriate’s “most craveable dish,” this salad has all sorts of delicious things in it—papaya, nuts, garlic, shallots—along with the fermented tea leaves. 

5424 NE 30th Avenue, Portland. http://expatriatepdx.com/food

Piña Salad: Güero

What’s in it: pineapple, black pepper, cilantro, habanero

Another fruit salad of note. The combination of fruit, herbs, and a fruity hot pepper sounds perfect together. 

https://www.guerotortas.com/menu. 200 NE 28th Avenue, Portland

Suadero Salad: La Bonita

What’s in it: mixed greens, black bean medley, guacamole, pico, sour cream, tortilla chips, and queso fresco with vinaigrette with tender stewed beef trimmings.

We’re eager to try the salads at La Bonita because they really appear to be full meals and a perfect example of what Meg referred to as a “big salad.” It’s likely they’ll make great leftovers or just a fun meal to share with a friend.

Locations in N, NE, SE Portland. https://labonitapdx.com/ 

Grilled Beets & Chicories: OK Omens

What’s in it: yuzu compressed apple, sheep’s milk cheese, maple sherry vinaigrette

Torito Salad: OK Omens

What’s in it: fried chicken torito, romaine, creamy cilantro dressing, corn nuts, cotija

I’m eager to try both of these salads, which each contain an item I absolutely love in other contexts: yuzu and corn nuts. Corn nuts were big when I was a kid in high school on the west coast and they have major nostalgia for me. Yuzu is a latecomer to me, but the flavor is simply fantastic. And then there’s the beets (I love beets).

1758 SE Hawthorne Blvd, Portland. https://www.okomens.com/

Paul Bertolli’s Chicories: Ripe Cooperative

What’s in it: House Pancetta, Parmesan, Toasted Walnuts, 30-year Aged Balsamic

Paul Bertolli, who was the executive chef at Oliveto in Oakland, CA, was also known for producing small batch Balsamic vinegar, hence the presence on this salad. It starts with chicories, sometimes known as bitter greens, with elements that complement that bitterness—pancetta, Parmesan, and walnuts (which have tannins in their skins). It’s topped with an aged Balsamic, perfect for his salad (acid also helps placate bitterness). Find a version of this salad in a 1999 article on the NY Times. 

5425 NE 30th Avenue, Portland. https://ripecooperative.com/

Barley Salad: Sweedeedee

What’s in it: barley, asparagus, pistachios, and parmigiano.

I love a grain salad and the simplicity of these ingredients speak to me. Knowing that the quality of ingredients found at Sweedeedee is pretty high, I know this will be a lovely accompaniment to any of their mains such as roasted half chicken.

5202 N Albina Avenue, Portland. https://www.sweedeedee.com/

Burmese Salads: Top Burmese

Fermented tea salads are common in Burmese cuisine and Top Burmese offers a couple versions, plus a salad with all sorts of things in it that you mix by hand (gloves provided). Here’s how they describe these salads.

Green Tea Leaf Salad
What’s in it: organic fermented young tea leaves, fresh tomatoes, cabbage, roasted peanuts, sunflower, sesame seeds, chickpea, topped with fried garlic. Tangy, tart and savory, super popular Burmese salad (VG, GF, DF)

Shoo Share Laphet: Top Burmese
What’s in it: A popular variety of fermented tea leaf salad in Myanmar. Named “Shoo Share” because that’s the sound most of us made after enjoying its bold savory and spicy flavors. Organic fermented young young tea leaves, fresh tomatoes, cabbage, roasted peanuts, sunflower, sesame seeds, and chickpea topped with fried garlic. Tangy, tart and savory, super popular Burmese salad (VG, GF, DF)

Hand Mix Rainbow Salad: Top Burmese
What’s in it: Myanmar “A Thoke Sone,” simply meaning a salad with everything in it. And because everything’s in it, it’s so colorful, thus the name Rainbow Salad. Purple cabbage, red rice, noodles, potatoes, house chickpea tofu, bell peppers, carrots, fried garlic, and cilantro served with house dressing. Mix them all up to unleash the flavor bomb! Gloves provided for hand mixing (VG, DF, NF)

413 NW 21st Avenue, Portland. https://app.upserve.com/s/top-burmese-beaverton/

Cauliflower in Jalapeno Pipian: Xico

What’s in it: Fried cauliflower & grilled chicories tossed with lemons, over jalapeno pipian, topped with cilantro, pepitas, and more cilantro.

This sounds all sorts of tasty and flavorful, and if you’re not afraid of a little spice, the jalapeno pipian (a spread) will be fun to try. They even sell it by the half pint, pint, or quart and it’s vegan and gluten free.

3715 SE Division Street, Portland. https://www.xicopdx.com/ 

Salads in Sandwiches

Tuna Salad Sandwich: Ken’s Artisan Bakery

What’s in it: Sacred Sea tuna, lemon mint aioli, lettuce on a butter croissant

My first real job was at The Swiss Colony. Aside from handing out cheese and sausage samples and a whole bunch of other freebies (cheese fudge, anyone?), we ran a deli with sandwiches, soup, and salad, and that’s where I learned of the magic of the croissant in place of sandwich bread or a roll. It really does elevate things. The breads at Ken’s Artisan Bakery are some of the best in Portland, and the tuna salad looks gorgeous in its simplicity. Sounds like the place to be for a tuna salad sandwich.

338 NW 21st Avenue, Portland. https://kensartisan.com/bakery

Egg Salad Sandwich: Tokyo Sando (limited)

What’s in it: egg, soft boiled egg aka Ajitama (soy sauce, Mirin), mayo, Dijon, Love!

“Our creamy Japanese Egg salad recipe was inspired from a popular sandwich shop in Tokyo.” This is one of their sandwiches on special (meaning not on the regular menu), and is one of their most popular. Frankly, I’m a little surprised that it’s not on the main menu. 

321 SW 2nd Avenue, Portland. https://tokyosando.square.site/