Flavor Trends, Strategies and Solutions for Menu Development

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By Flavor & The Menu
July 21, 2021

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Matt Colgan

Matt Colgan

The Be Well Salad delivers on the promise of its name with every mouthful, as it is loaded with plant-based proteins, garden vegetables, fresh herbs and creamy avocado, creating a well-balanced, nutrient-rich meal that is also big in flavor. MIXT, based in San Francisco, is known for its meticulously chef-crafted signature salads, and this one, developed by Director of Culinary Matt Colgan in collaboration with the California Avocado Commission, showcases California’s best locally-sourced, seasonal ingredients. “The overall experience is one of satisfaction, nourishing both mind and body,” says Colgan.

The luscious avocado is complemented perfectly by a zesty citrus juice-cilantro-jalapeño vinaigrette that coats the salad and enhances the flavors of the other ingredients, including chickpeas, quinoa, lentils, carrots, edamame, cucumbers, scallions and fresh herbs. “The salad is vegan and gluten-free, making it a great choice for many dietary preferences, but most MIXT guests order it because it is healthy and tasty,” says Colgan.

 

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About The Author

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Mike Kostyo is the VP of Menu Matters, a private consultancy that works with foodservice professionals to analyze, understand and leverage food and beverage, industry and consumer trends. Kostyo has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For over a decade, he was the resident Trendologist and an Associate Director at Datassential, one of the food industry's leading insights companies. Kostyo has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is a regular contributor to Flavor & The Menu and can be reached at [email protected].