Sweetgreen has announced its new summer menu, in addition to testing out some new bowls on Boston-area residents this summer. Beginning today, the Lynnfield Sweetgreen will be testing two new bowls, which are the first salads to come out of the brand’s new test kitchen in Los Angeles – The Lab.
The Lab in Culver City is run by Sweetgreen’s culinary director, Chef Michael Stebner, and allows guests the opportunity to provide real time feedback on recipes and taste new items before they’re put on the menu in Sweetgreens across the country. The test bowls will be available at the Lynnfield Sweetgreen until August 10 with the possibility of rolling out nationally later this year.
The two-new bowls are:
Cashew Tofu: organic arugula, chopped romaine, roasted sesame tofu, basil, cilantro, shredded cabbage, warm port mix, spicy sunflower seeds, lime squeeze, spicy cashew dressing
Fish Taco: organic arugula, warm quinoa, shredded cabbage, cilantro, roasted steelhead, tortilla chips, Sweetgreen hot sauce*, lime cilantro jalapeno vinaigrette
In addition, today marks the launch of Sweetgreen’s new early summer menu focusing on fresh, local ingredients such as local goat cheese, roasted corn, basil, strawberries, zucchini, yellow squash, and more.