Portland Salad Week 2026

Bethany’s Table is serving up a decadent scallop salad, their creative take on the classic Mexican Cobb. Featuring seared sea scallops, fresh tomatoes, avocado, red onion, crispy bacon, and crunchy tortilla strips, it’s hearty, flavorful, and a perfect example of a truly satisfying “big salad”! The scallop salad will be available starting this week all the way through August for $29.

Packed with fermented tea leaves, freshly prepared vegetables, roasted beans, and crunchy sunflower seeds, this colorful salad delivers plenty of texture and bold flavor. Choose the vegan version for $15 or add chicken for $17. It’s available from July 22 through the end of the month.

Cibo’s rustic, fresh approach shines in this vibrant farro salad. Built around this nutty ancient grain, it’s tossed with finely chopped cucumbers, peppers, red onion, fresh herbs, and dressed with Seka Hills Arbequina olive oil for a simple, flavorful finish. Extra bonus: This salad is vegan, and is available in the restaurant now for $14.

In honor of Salad Week, Crisp is bringing back one of their original salads called the NoPo. Featuring arugula, field greens, Oregon hazelnuts, feta cheese, cranberries, and wild smoked salmon, it comes with their marionberry dressing, adding an extra helping of local flavor.

Elephants Deli packs lots of bold flavor into this colorful salad. Fresh spinach and romaine are topped with Bang Bang chicken, black beans, corn, Monterey Jack cheese, pepitas, and Mama Lil’s peppers for that extra kick. Finished with roasted garlic ranch dressing and served with a slice of focaccia.

Fresh Love is celebrating the season’s bounty with this stunning Peach Burrata Salad that’s bursting with local flavor. Features juicy freestone peaches, heirloom tomatoes, toasted pepitas, pickled red onions, creamy burrata, and a house-made balsamic vinaigrette.

Inspired by a classic Thai street food favorite, this nostalgic noodle salad combines minced chicken, onions, carrots, tomatoes, cilantro, peanuts, and curly instant noodles, all tossed in a tangy lime dressing with chili jam.

Harlow’s Chilled Rice Noodle Salad is a refreshing choice for warm summer days. It features chilled rice noodles, tofu, a crisp cucumber kimchi salad, and a rich peanut sauce.

Kachka’s gorgeous heirloom tomato salad is summer on a plate. Bursting with vibrant heirloom tomatoes, it’s complemented by sunflower seed tahina, adjika sunflower seeds, Jimmy Nardello peppers, opal basil, and edible marigolds for a beautiful pop of color.

Another excellent summer dish, this marinated mussels salad is light yet packed with high-quality protein. It features generously sized mussels, pickled carrots, cilantro, garlic, and a fragrant paprika-coriander oil.

A true Portland classic, Mother’s Bistro is rolling out the red carpet for Portland Salad Week with their Grilled Peach and Manchego Salad. Each bite offers peppery arugula, grilled local peaches, crunchy almonds, Manchego cheese, and a drizzle of roasted shallot vinaigrette.

Leave it to Nostrana to create something seasonal, beautiful, and healthy with this insalata mista. Built around produce grown at their nearby garden farm, L’Orto Nostrano, it features their own lettuces, crisp summer vegetables, Arbequina olive oil, and red wine vinegar.

A fresh, leafy bed of mixed greens topped with sliced tomato and cucumber, diced mango and pineapple, red cabbage and rings of pickled red onion, topped with our house-made Summer Nectar Vinaigrette with hints of honey and lime.

A fresh mix of Gathering Together Farms organic salad greens with cucumbers, pickled fennel, Seb Salt almonds and Green Goddess dressing. Available all week (open 10:30am to 3pm daily) for $10.

Spoons PDX is serving up a gluten-free Garden Salad available with your choice of chicken or tofu. Packed with delicious ingredients like sautéed mushrooms, tomatoes, cucumbers, red onions, olives, and crunchy roasted chickpeas over romaine and spring mix, it’s finished with a flavorful curried mango dressing for a bright summer twist.