Top Salad dishes in Berkeley

Escarole with mandarin, cucumber, almonds, feta and mint, served with dressing on the side

A solid counterweight to a heavier pizza order — fresh greens with a light dressing; not a destination dish, but well-executed for the format

Shredded green papaya with prawns, green beans, peanuts, and chili‑lime juice—refreshing and spicy

A punchy starter dressed in miso‑chili vinaigrette with parmesan and breadcrumbs, delivering savory heat and crunch

Refreshing, chilled cucumber salad that provides a crisp contrast to the heavier dumpling dishes.

Lao-style tam mak hoong with fermented fish paste (padaek) giving it a funkier, deeper flavor than the Thai som tum — crisp green papaya with a punchy, complex dressing

A hearty mix of greens, kale, fried tofu, king oyster mushrooms, and avocado finished with a savory cashew dressing.

A crisp, refreshing mix of organic greens, Valbreso feta, and toasted spiced pepitas with a lemon-yogurt dressing.

Classic Cobb with chicken, avocado, egg, and bacon — executed cleanly with fresh components, a reliable anchor for first-timers

Smashed cucumbers in a bright sesame-garlic-vinegar dressing with chili oil — refreshing counterpoint to the heavier mains

A vivid mix of noodles, vegetables, and dressed accompaniments that showcases Burmese salad-making at its most colorful and layered

Simply dressed seasonal salads using quality local produce — a lighter option that holds up well as takeout

Fresh, herb-forward vegetable preparations that lean on the Persian tradition of making greens the star rather than a side thought