Next expansion location could be on the Peninsula
, the Bay Area-founded farm-to-salad restaurant, has made its way to Berkeley with new seasonal salads and the same organic ethos it’s espoused for 17 years.
Mixt got its start in San Francisco in 2006 when Leslie and David Silverglide decided to create an ultra-green restaurant, meaning an eco-friendly eatery that specializes in made-to-order “farm to salad” cuisine. Since then, grain bowls and sandwiches have been added to the menu. Ten signature salads plus seasonal salads are offered. For late spring and summer, the Elote combines grilled chicken and grilled corn with butter lettuce, cabbage, cherry tomatoes, cotija cheese, avocado, pumpkin seeds, jicama, tajin, scallions and a lime crema dressing. The signature Be Well salad is mixed greens with avocado, chickpeas, quinoa, lentils, carrots, edamame, cucumbers, scallions, fresh herbs and a cilantro jalapeño vinaigrette.
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