photos courtesy sweetgreen
From an email:
“sweetgreen’s early spring menu will be rotating in on March 30 and will debut a new core offering – the Hummus Crunch Salad, made with creamy hummus from Washington, DC’s own Little Sesame.
A new permanent addition to the sweetgreen menu, the Hummus Crunch Salad features bright and refreshing Mediterranean flavors through ingredients such as cucumber, red onion, Za’atar breadcrumbs, chickpeas, olives (also a new ingredient at sweetgreen!), and Little Sesame Hummus, all topped with a pesto vinaigrette dressing. Customers can also get a taste of these flavors with the new Hummus + Focaccia side dish.
The early spring menu also brings sweetgreen’s take on the beloved burrito bowl with their Chipotle Chicken Burrito Bowl. Available through 6/7, the bowl features a double serving of wild rice, with new lime cilantro black beans and a house-roasted chipotle salsa. Approachable and craveable, this dish is a winner for both a hearty lunch or dinner. Don’t call it a salad – this one’s base is all grains!”