Top Salad dishes in San Francisco

Crisp, shredded papaya tossed with lime, chili, and fish sauce for a bright, pungent kick.

A refreshing salad featuring cotija cheese and herbs, noted for its quality and freshness.

Seasonal stone fruit with greens

Little gems, traviso, Genoa salami, provolone, pickled onion, peperoncini, caciocavallo, cranberry beans, ricotta salata

Heirloom beets, peppery arugula, and creamy burrata in a light vinaigrette—fresh and elegant

House falafel balls with Mediterranean salad; the menu's must-try.

Salad of pink lady apples, comice pear, feta and garlic balsamic—light, crisp, slightly sweet

Tender octopus dressed with peppery Calabrian olive oil.

Bright, herb‑forward salad praised by locals for its freshness and flavor

Organic yuba with arugula, carrots, rice crackers and spicy miso dressing—light, crunchy, and flavorful

Shrimp with cabbage, pickled vegetables, cilantro, peanuts and choice of fish or soy sauce

Smashed cucumbers in a garlicky, tangy dressing with sesame oil — cool and refreshing between fiery bites

Spring mix with tomatoes, cucumbers, mushrooms—light and fresh.

A bright, seafood‑forward starter combining sweet crab with crisp fennel and apple

Greens with shaved vegetables, crema, vinaigrette and everything‑seed clusters topped with smoked salmon

Light, refreshing diced tuna over cucumber with roe and sesame

Mezé-bar octopus salad, Dogpatch exclusive.

Crunchy cabbage, Thai basil, cucumber, bell pepper and peanuts in lime‑fish sauce dressing

Seasonal tomato antipasto, called out as fantastic.

Bright, fresh salad balancing bitter chicories with sweet squash, nuts, and citrus

Light, palate‑cleansing cucumber salad and comforting miso soup that bookend the nigiri courses

Bright salad of peach, arugula, almonds and lemon ricotta drizzled with truffle honey

Bright, palate‑clearing salad with radicchio and gem lettuce in a sherry‑vinegar vinaigrette

Earthy roasted beets paired with cardamom-spiced carrots — unexpected and beautifully balanced.

Made tableside with single-stalk purple romaine grown for the restaurant.

Thinly sliced raw beef with herbs, crispy shallot, peanuts, and tangy fish sauce

Catfish soaks up mango salad juices, course standout.

A house-made vinaigrette salad theatrically spun tableside in a giant chilled bowl atop crushed ice — the dish-as-performance that defines the HOPR experience.

Pickled ginger strips with toasted nuts and garlic that hit you right in the nose with their pungent, tangy aroma

Punchy mustard‑dressed radicchio with sweet persimmons and crunchy pecans

Sweet Dungeness crab tossed with a tangy, tropical Thai mango dressing — light, bright, and celebratory

Bright, simple salad - a thoughtful arrangement matching the venue's tone.

Sprawling antipasto-style spread of salads, charcuterie, cheeses, and cured fish, included with the full churrasco.

Fresh mozzarella, ripe tomatoes, and basil -- a light starter to balance the richness of lasagna

Kale salad with silken tofu dressing and seasonal citrus.

Classic Russian potato salad with a refined California touch — creamy, herby, and nostalgic

Organic mango salad with arugula, Kalamata olives, and African bird pepper in a cider vinaigrette.

Sliced grilled beef with a spicy, tangy lime dressing — a refreshing and fiery way to start the meal

A warm Gascon salad with duck gizzards, foie gras, and a tangy vinaigrette — rich and deeply French.

Peak-season heirlooms, a summer-menu staple when farmers deliver.

Little gem, sweet potatoes, red cabbage, celery, radish, mint, cilantro, pickled cauliflower, pepitas, lime vinaigrette.