Chopt Creative Salad Company, the pioneering salad destination with 39 locations throughout the US, is excited to announce a variety of menu changes, including the launch of three new seasonal salads featuring local North Carolina purveyors as part of its ongoing Destination series; plus several new additions to the beloved Chopt menus across the country.
The local salads celebrate the bounty of summer by highlighting fresh local ingredients from incredible farms and purveyors throughout North Carolina. The seasonal salads are available through September 4 and include:
Farmstand BLT salad featuring Flippo Farms heirloom tomatoes, Weavil Farms raw corn, sugar snap peas and Niman Ranch smoked bacon with romaine and butter lettuce with a smoky jalapeño ranch dressing, inspired by the classic summertime sandwich.
Greenmarket Grain Bowl with sugar snap peas, feta cheese, radishes, quinoa cauliflower “rice,” chickpeas and Barham Farms English cucumbers with gem lettuce, purple cabbage and local herbs with a lemon-basil vinaigrette, which brings the idea of “eating the rainbow” to life.
Summer Caprese Plate featuring Deal Orchards peaches, Flippo Farms heirloom tomatoes, Lioni mozzarella cheese and radishes with gem lettuce, purple cabbage and herbs, topped with organic quinoa crisps and lemon-basil vinaigrette, an updated take on the quintessential summer salad.
“At Chopt, one thing we treasure about summertime is the abundance and variety at our local farmers markets. It’s a time of inspiration, experimentation and creativity. To celebrate this abundance, this round of Destination salads is designed to let the ingredients shine. We highlight the efforts of our local producers, farmers, and growers, and we pay homage to their work with flavorful new creations worthy of the season,” said Chopt co-founder Tony Shure.
In addition to the seasonal Local salads, Chopt is also pleased to add several new items to their evergreen menu beginning July 5th, including a vegan Spicy Cashew Soba Noodle bowl with Chili Cashew Dressing (the first noodle bowl the company has offered as a mainstay), and a vegetarian Mediterranean Falafel salad with low-calorie quinoa-cauliflower “rice” and house Zhug hot sauce. Chopt is also adding several new housemade dressings to its lineup, including a herbaceous California Goddess and a vegan Spicy Tahini Goddess with Zhug, which join the fan favorite Mexican Goddess; other new additions include Chili Cashew and Sriracha Tzatziki; and new vinaigrettes including Hot Honey Vinaigrette and Basil Mint Vinaigrette.
About Chopt Creative Salad Company: Chopt aims to change the way America eats through craveable, globally-inspired salads and vegetable dishes. Chopt combines seasonal ingredients from local purveyors with authentic flavors from around the world to craft inspired salad combinations with artisan dressings. Chopt heralds a new kind of fast food, with a menu that’s focused on health and flavor, while still being convenient, accessible and affordable. Founded in New York City in 2001 by best friends Tony Shure and Colin McCabe, Chopt has expanded to a family of over 35 restaurants in New York, Washington, D.C., Virginia, Maryland and North Carolina, with more to come soon.