Crafted Greens better than the typical salad spot

When was the last time I ordered a salad this far east? Usually, I’m in El Cajon for Middle Eastern food, or a cheeseburger. But here I am, out on Jamacha Road, which is technically farther east than Poway, or San Pasqual Valley, and the produce is irresistible.

The restaurant is Crafted Greens, and I’ve successfully avoided it for a while. Not due to its location, but because there are always other restaurants to try, and I can always talk myself out of going for salad. But now I’m kicking myself, because this counter shop is way more than a glorified salad bar.

I don’t know how many among us have a food ethos, as this shop claims, but if you count yourself among the food ethical, this place is for you. A map on the eatery’s web site shows you where in California its produce come from: berries from Salinas, lettuce from Oxnard, tomatoes from Ramona. But it’s not strictly vegan or even vegetarian. It also promises eggs from local farms, grass-fed beef, free range chicken, and sustainable seafood.

Cajun seared ahi tuna, for example. Salads start at 11 bucks, with the option to add one of the proteins for another $4. It looks like a conventional bunch: there’s a kale Caesar, a niçoise, and a cobb with avocado. A Mexican-style salad includes corn, black beans, and cilantro; the Mediterranean chopped salad includes chick peas and olives. Most outlandish would be the autumn pear, featuring mesclun, spinach, and spicy roasted almonds; or the Thai salad soba noodles, mint, and edamame.

The cajun seasoned ahi wouldn’t sound like a match for the “Spicy Asian”, which might usually be served as a Chinese chicken salad. But we braved the mix and match approach to determine mandarin orange slices, cayenne seared tuna, and wonton strips do play well together. More to the point, the ingredients are all so fresh and tasty, you could slip in just about any spice and it would feel right.

Besides, to experience these seasoned proteins in their more natural settings, you may simply order one of the $11 hot sandwiches. For example, that grilled to order steak on a ciabatta with arugula, slow roasted tomatoes, chimichurri sauce, and roasted garlic aioli. I don’t even like arugula, but it certainly plays its role on this meaty, herbal feast. Why was I avoiding this place again?

Elsewhere, the so-called Tuscan salmon gets sandwiches up with basil pesto aioli, or you can get the same thing swapping the fish for both grilled mushrooms and zucchini. The counter shop also features 10 dollar flat breads, $16 grilled plates with a litany of side dishes ranging from mac n cheese to brussels sprouts, soups, and desserts.

In other words, there’s no reason to be afraid of salads here. But you should really try the salads.