Baltimore/Washington International Thurgood Marshall Airport (BWI)
Main Terminal
DuClaw Brewing Company offers healthful salads, sandwiches, and customizable vegetarian entrées,
including portobello mushroom burgers and roasted red pepper quesadillas.
Subway makes a veggie sandwich on freshly baked bread with your choice of lettuce, tomato, green
peppers, onion, guacamole, olives, and more.
Concourse A
Vino Volo Wine Bar prepares a kale and blueberry salad with fresh kale, red onion, sliced almonds, dried
blueberries, and a ginger-lime vinaigrette.
Concourse A/B
Nature's Kitchen Fresh Café makes a plant-based sandwich with your choices of fresh vegetables.
Silver Diner continues to expand its
flexitarian menu. Choose from the Teriyaki
Glazed Portobellos, Warm Roasted
Veggie Salad, Summer Citrus Salad,
Vegetarian Mango Stir-Fry, or the
Portobello Pesto Veggie Pasta.
Gachi Sushi serves vegetable sushi rolls
and an Oriental salad with mixed lettuce,
tomato, carrot, mandarin oranges, and
crispy noodles, topped with a gingersesame salad dressing.
Try the Warm Roasted Veggie Salad at Silver Diner
Zona Cocina and Chipotle offer vegetable-packed salads, tacos, and burrito bowls.
Concourse C
Potbelly Sandwich Works prepares chickpea veggie salads, roasted red pepper sandwiches, and plantbased soups, including garden vegetable, a spicy black bean, and a roasted tomato.
Ram’s Head regularly changes its menu. Stop by to sample the roasted red pepper hummus with colorful
vegetables or the wholesome fruit and nut salad.
Concourse D
Airspace Lounge provides a space to recharge and offers vegetable and hummus plates.
Pax Bar & Eatery serves a vegan veggie burger. Pile on the extra lettuce, tomato, and vegetables, but hold
the mayo, cheese, and fries.
Greene Turtle offers a customizable autumn salad with Granny Smith apple slices, pecans, and dried
cranberries.
Boston Logan International Airport (BOS)
Terminal A
Lucky's is a favorite among Boston locals. It offers a daily house-made hummus with fresh lemon and garlic
that's served with fresh-cut veggies and warm pita bread.
Fresh City offers custom-made salads and salad wraps, a tofu and vegetable stir-fry over brown rice, and
vegetable burritos.
Au Bon Pain, founded in Boston, will warm travelers up with oatmeal and different varieties of vegan soup,
including vegetarian chili, 12 veggie, curried rice and lentil, barley and creamy lentil, and Tuscan white bean.
Terminal B
Ryo Asian Fusion offers vegetable noodle bowls and vegetable sushi.
Boston's famous Legal Sea Foods will customize salads to feature tomatoes,
carrots, sunflower seeds, and apples.
Cosi serves various travel-ready, plant-based options, such as the Golden Beet
Citrus Bowl, a hummus and vegetable sandwich, and the Smart Fit Salad with
10 supercharged ingredients.
Terminal C
Jerry Remy’s Sports Bar and Grill offers vegetarian Thai rolls, vegetables with hummus and whole wheat
pita, and a garden veggie burger made with cashews, fresh vegetables, and grains.
Potbelly Sandwich Shop has garden vegetable and spicy black bean and roasted tomato soups. It also
serves chickpea salads.
Green Express serves pre-packaged foods for breakfast, lunch, and dinner. Try the chickpea salad with the
option to add tofu or grab a vegetable burrito.
Terminal E
Burrito Elito serves plant-based burrito bowls and salads.
Dine Boston Café offers a grilled vegetable and hummus platter.
Earl of Sandwich makes a Mediterranean sandwich with crisp lettuce, tomato, cucumber, red onion, and
roasted red peppers.
Charlotte Douglas International Airport (CLT)
Atrium
Genghis Grill offers garlic citrus edamame and a Buddhist Bowl made with brown rice, tofu, bean
sprouts, bamboo shoots, mushrooms, green beans, baby corn, squash, and zucchini.
Concourse A
Phipps Bistro features a Mediterranean flatbread: a trio of mezze over Arcadian lettuces, hummus,
cucumber, olives, peppers, and pita.
Concourse B
California Pizza Kitchen offers a veggie-packed menu, complete with quinoa salad and barley
soup.
Stock Car Café offers signature turbo-charged
hummus plates and veggie wraps.
Concourse C
Bad Daddy’s Burger Bar has a healthful Tree Hugger
Salad with spinach, walnuts, strawberries, mandarin
oranges, pecans, grapes, and red onions tossed in
balsamic vinaigrette.
Phillip’s Famous Seafood scores points for its
appetizing signature salad: mixed baby greens,
tomatoes, red onion, mandarin oranges, cucumbers,
and toasted sunflower seeds.
Concourse D
Hissho Sushi offers edamame, seaweed salad, and plant-based maki sushi rolls: carrot, cucumber,
avocado, and asparagus.
Concourse E
Salsarita’s lets you create your own plant-based burritos, tacos, and salads.
Chicago Midway International Airport (MDW)
Midway Boulevard
Harry Caray’s Seventh Inning Stretch hits a home run with its Tuscan salad, topped with
chickpeas, cucumbers, hearts of palm, tomatoes, artichoke hearts, roasted red peppers, and
dressed with balsamic vinaigrette.
King Wah Express offers Ma Po Tofu, steamed rice, and fresh
vegetables sautéed in garlic.
The menu at Landings earns a dietitian’s approval with its
heart-healthful garden salad, fruit bowls, and vegetarian wraps.
Pegasus on the Fly creates plenty of roasted vegetarian
options to go, in the form of portable lunch boxes, wraps,
salads, and sandwiches.
Potbelly Sandwich Shop offers its signature Mediterranean
salad and vegetable sandwiches with zippy hummus,
cucumbers, artichoke hearts, and roasted red peppers.
Photo credit: Jacqui DePas
Concourse A
Tuscany lets customers create their own plant-based sandwiches. Stick with whole wheat bread,
pile on extra veggies, top with balsamic vinegar, and ask the café to roast the sandwich to add extra
caramelized flavor.
Concourse B
Sprigs likes to “saladbrate” health with a variety of fresh greens, vegetables, and sunflower seeds.
Create your own salad or opt for the Athenian or Heart Healthy entrées. Grab fresh fruit cups to go.
Chicago O'Hare International Airport (ORD)
Terminal 1
Café Zoot allows travelers to create their own healthful sandwiches with choices including lettuce, tomatoes,
bell peppers, and mushrooms.
Saladworks lets you customize salads, sandwiches, and wraps. Grab the garden deluxe salad or wrap, if
you’re in a hurry. It’s packed with leafy greens, radiatori pasta, sun-dried tomatoes, shredded carrots,
cucumbers, sliced mushrooms, and broccoli.
Tortas Frontera by Rick Bayless offers roasted garlic mushrooms with black beans and a Taqueria salad
with arugula, romaine, radishes, avocado, roasted poblano peppers, red onions, cilantro, and crunchy tortilla
strips.
Terminal 2
CIBO Express Gourmet Market has a large selection of healthful grab-and-go meals, including kale salads,
Asian noodles, tabbouleh, couscous salads, roasted root vegetables, and tofu vegetable wraps. For a quick
snack, grab whole fruit or hummus with jícama, carrots, peppers, and celery.
Wicker Park Sushi offers four different types of veggie sushi rolls, including a Special Veggie Roll with
Japanese root vegetables, in addition to edamame, seaweed salad, and miso soup. An Asian salad comes
with baby greens, Napa cabbage, carrots, daikon, tomatoes, tofu, nuts, and dried fruit.
Terminal 3
B Smooth allows travelers to build their own salads with fresh greens, grape
tomatoes, cucumbers, broccoli, green peas, roasted sunflower seeds,
chickpeas, beets, sweet corn, dried cranberries, and Kalamata olives. Create a
fruit smoothie with soy milk, fresh berries, bananas, and peaches.
Burrito Beach offers grilled vegetable tacos, black bean burritos, veggie chili,
and a Mexican quinoa salad with greens, roasted peppers, black beans, salsa,
and guacamole.
ICE Drinks and Dishes and Bubbles Wine Bar both offer Mediterranean
veggie plates packed with grilled eggplant, zucchini, and a white bean salad.
O'Briens dishes out fresh salads and pairs a green pepper wrap with
cucumbers, tomatoes, spinach, carrots, celery, and cilantro.
O'Hare's Urban Garden is the world’s first aeroponic airport garden, growing
fresh herbs, like basil and cilantro, and lettuce on site. It serves healthful graband-go options, from hummus vegetable trays and bean salads to fresh fruit.
Chicago travelers can pick up fresh
organic greens at the O'Hare Urban
Garden.
Terminal 5
Big Bowl steams tofu and vegetables and serves them over hearty brown rice.
The Goddess & Grocer has a vegan Garden Goddess wrap with avocado, sprouts, cucumber, shredded
carrots, diced tomatoes, beets, spinach, lettuce, and Goddess dressing in a wheat wrap.
Tocco offers salads with mixed greens, olives, zucchini, and almonds, vegetable pizza with artichokes and
olives, and pasta with crushed tomatoes, basil, and black pepper.
Dallas/Fort Worth International Airport (DFW)
Terminal A
la Madeleine offers a dining experience that is relaxing and satisfying. Enjoy the best of French cooking by trying their
various salads.
Stop by Ling & Louie's for lettuce wraps, edamame, and traditional Asian-inspired dishes, including Buddha’s Feast:
wok’d asparagus, green beans, mushrooms, and red onions with a hint of Thai basil. All dishes feature an option to add
tofu.
Qdoba pairs leafy greens with black beans, topped with your choice of vegetables in a salad, bowl, or burrito. Instead of
heavy creams, choose from five different types of salsa.
Terminal B
Belgian Beer Café has an assortment of signature salads for your enjoyment as well as healthy sides; try the endive
salad with tomato.
At UFood Grill you can grab a vegan veggie burger; a “Tofusion” bowl
with organic tofu, veggies, and Thai ginger-soy glaze; or a tofu burrito
with whole-grain brown rice, seasoned black beans, and veggies.
Terminal C
Au Bon Pain sells a vegetarian chili, fresh fruit and vegetables to go,
and plant-centric soups: Try the 12 Veggie, Tuscan White Bean, Black
Bean, Curried Rice and Lentil, or the Vegetarian Lentil.
UFood Grill puts a fun twist on cruciferous greens and
beta-carotene with the Tofusion bowl.
Celebrate breakfast all day at Cereality where you can create your own
oatmeal bowl. Try the Peachy Keen for an ample dose of vitamin C.
Uno Due Go offers fresh salads, fruit, soups, and a roasted red pepper hummus wrap loaded with lettuce, hummus,
tomato, cucumbers and carrots.
Terminal D
360 Gourmet Burritos serves vegetable burritos, salad bowls, and black bean bowls.
Bánh Shop prepares a grilled tofu sandwich and field green salad made with locally made firm tofu, marinated and
char-grilled with a chili-coconut glaze.
Grand Met at the Hyatt Hotel offers an upscale dining experience. You'll find a garden pasta dish with market greens,
roasted butternut squash, market mushrooms, and chili flakes.
Terminal E
Blue Mesa Taco & Tequila Bar serves a loaded veggie burrito with avocado, mushroom, squash, zucchini, sweet
potato, ginger, rice, smoky black beans, and pico de gallo. For something special try the veggie combo, which comes
with a black bean adobe pie, a vegetable skewer, grilled asparagus, and ginger rice.
Kick it up a notch with Genghis Grill's Spicy Thai Tofu Bowl, made with tofu, potatoes, carrots, green beans, onions,
bell peppers, and a red curry peanut sauce.
Reata Grill offers Martha's Vegetable Plate, a mix of seasonal vegetables, brown rice, black beans, and corn.
Denver International Airport (DEN)
Concourse A
Chef Jimmy's Bistro dishes out vegetarian sandwiches, mushroom burgers, and a Kung Pao
salad: a mix of Asian vegetables, spring mix, and udon noodles, tossed with Thai chili vinaigrette
and garnished with fresh cilantro.
Denver Chophouse provides fresh green salads, with grilled portobello mushrooms, avocado
slices, garbanzo beans, toasted pumpkin seeds, tomatoes, and blueberries. Colorful side dishes
include Cabernet mushrooms, roasted rainbow carrots and apples, sautéed asparagus and spinach,
and sweet potato fries.
Mesa Verde offers tacos made with black beans, rice, and vegetables and a black bean veggie
burrito topped with mushrooms, peppers, corn, and salsa.
Concourse B
Colorado Sports Bar serves a vegan burger made with sunflower seeds, brown rice, black beans,
and vegetables.
Etai’s Bakery Café offers a vegetable hummus plate to
go, pictured to the left.
Pour La France serves a vegetarian panini with
roasted eggplant, red peppers, and zucchini, and a
Provençale salad with sun-dried tomatoes, sliced
mushrooms, garbanzo beans, and red onions dressed
in a champagne vinaigrette.
Cru Food and Wine Bar provides fava bean bruschetta and fresh hummus, served with pita bread
and English cucumbers.
Concourse C
Root Down DIA offers travelers a vast amount of vegan and/or gluten-free options, including
house-made veggie burgers and lush salads, including the House Roasted Beet, and Concourse
"C"aesar, made with baby kale, watercress, romaine, radishes, scallions, and a miso dressing.
Woody Creek Bakery & Café prepares mixed green salads and veggie sandwiches with roasted
bell peppers.
zpizza serves a California salad with mixed greens, avocado, red onions, crisp cucumber, and fresh
tomatoes.
Dulles International Airport (IAD)
Concourse A
Cosi offers a variety of roasted vegetable sandwiches, portobello mushroom bowls, and seasonal
salads.
Matsutake Sushi serves avocado, pickled radish, and asparagus cucumber rolls, plus a seaweed
salad and steamed veggies with rice.
The Firkin Fox prepares a wheat berry salad with a fresh spring mix tossed in balsamic vinaigrette.
Hold the cheese.
Concourse B
Chipotle Mexican Grill continues to serve a variety of legume-based entrées. Choose from a
salad, a burrito, or customize a fiber-packed rice bowl.
City Wok offers protein-packed braised tofu with rice and noodles with colorful vegetables.
Green Leaf’s & Bananas gives travelers the option to create their own salad or
roasted vegetable wrap.
Potbelly Sandwich Works offers a Mediterranean sandwich with hummus,
artichoke hearts, cucumbers, and red peppers; and a chickpea salad.
Concourse C
Potbelly Sandwich Works
Mediterranean-inspired
sandwich to go. Photo
credit: Jacqui DePas
Vino Volo offers small plates, including a kale and blueberry salad with red
onion, sliced almonds, and a ginger-lime vinaigrette.
Au Bon Pain sells a variety of gluten-free vegan soups: Try the 12 Veggie or
the Tuscan White Bean. In a rush? Grab a healthful Mediterranean Power Pack
to go.
California Tortilla provides vegetable burritos, bowls, and fresh salads. Top with salsa and black
beans.
&Pizza serves colorful garden salads and pizza just the way you like it, with dough made from
ancient grains and more than a dozen fresh vegetable toppings. Top it off with spicy chickpeas,
fresh arugula, and pickled red onions.
Concourse D
Bistro Atelier prepares an array of salads, including a colorful fennel and radicchio blend.
Hartsfield-Jackson Atlanta International Airport (ATL)
Concourse A
P.F. Chang’s prepares tofu lettuce wraps, vegetable noodle dishes, and vegan sushi.
Qdoba serves burrito bowls and salads with pinto or black beans, cilantro lime or brown rice, six
different salsas, leafy greens, and roasted vegetables.
Concourse B
Café Intermezzo offers an almond avocado salad with mandarins, a kale trio salad with walnuts
and cranberries, and a strawberry spinach salad with fresh mango slices.
Lotta Frutta creates an ALT sandwich: avocados, lettuce, and tomatoes—with cucumbers and
sprouts. Fresh fruit salads are always on the menu.
Concourse C
The Original El Taco offers a cholesterol-free twist with its vegan taco—it’s made with roasted
corn, cowboy beans, pico de gallo, rice, poblano peppers, guacamole, and salsa verde on warm
corn tortillas.
Concourse D
At Garbanzo Mediterranean Grill you can build your own pita pocket, plate, or Mediterranean
wrap. Each option includes hummus, salads, and a wide array of veggies.
Food Network Kitchen has a "Gate City" Grain Salad with quinoa, baby spinach, dried peaches,
local pickled baby beets, roasted Vidalia onions, and chopped Georgia peanuts.
Harvest & Grounds offers a portable roasted red and golden beet salad, topped with Belgian
endives, walnuts, and a lemon zest dressing.
Concourse E
Nature’s Table serves an avocado and cucumber
sandwich, vegetarian chili, hearty vegetable soup, and
a variety of fresh salads.
One Flew South offers seaweed salad, an arugula
and Brussels sprouts salad, vegetable garden rolls,
and a hot pot with tofu, farmers' market vegetables,
and miso broth.
One Flew South pairs leafy greens with pickled grapes, spiced
pecans, and golden beets.
Houston George Bush Intercontinental Airport (IAH)
Terminal B
At Bullritos you'll find customizable Tex-Mex fare with leafy greens and three different types of
beans.
Barcüterie prepares their Farmer's Salad with mixed greens, spun beet, pumpkin seeds, and a
sherry vinaigrette.
The Frutería offers a jícama salad with cucumbers, cantaloupe, tomatoes, avocado, toasted
almonds, and orange and lime juice. Other plant-centric options include the Frutería Salad, topped
with strawberries, cantaloupe, and mango, and the vegetarian tostada, which comes with a mix of
black beans, lettuce, and tomatoes.
Terminal C
La Salsa Fresh Mexican Grill gives you the option
to build your own salad, burrito, or plant-based taco.
Camden Food Co. offers a self-serve salad bar,
made-to-order sandwiches, and a balsamic
mushroom sandwich.
Colorf ul, plant-based entrées abound at Frutería
Photo credit: Frutería Facebook page
Real Food Company lets you build your own salad
with an ample supply of lettuce, tomatoes, radishes,
onions, peppers, fresh fruit, sundried cranberries,
raisins, mushrooms, carrots, and your choice of dressing.
Terminal E
La Tapenade offers various types of Mediterranean wraps and sandwiches, including the Caprese:
a blend of Roma tomatoes, arugula, fresh basil, oregano, and balsamic glaze.
Pappadeaux Seafood Kitchen prepares a fresh dinner salad that you can enjoy with sides like
asparagus, baked potato, roasted acorn squash, Brussels sprouts, and sautéed spinach.
The menu at Ruby's Diner features salads and a veggie burger.
Zori Bistro has a sweet and spicy eggplant and tofu bowl, veggie spring rolls, and steamed
veggies.
John F. Kennedy International Airport (JFK)
Terminal 1
Greenwich Village Bistro combines tofu, leafy greens, and orange miso vinaigrette for a new twist on
vitamin C-packed entrées. The garden vegetable wrap is a heart-healthful, fiber-packed option.
JikJi Café serves vegetable sushi, soups, and salads.
Terminal 2
CIBO Express stocks its shelves with a super green salad, buffalo tofu,
buckwheat soba noodles, and roasted root salads. Grab fresh fruit and
salads to go.
Croque Madame offers roasted beet and vegetarian salads.
Terminal 4
Au Bon Pain serves salads, sandwiches, and fresh soup. Pick from nine different plant-based options,
including 12 Veggie, Carrot Ginger, Swiss Chard & Three Bean, Harvest Mushroom & Wheatberries, and
Tuscan White Bean.
Terminal 5
5ive Steak offers a beet salad, black bean veggie burger, and healthful sides: steamed spinach, asparagus,
and roasted mushrooms.
Loft prepares a Mexican chopped salad—piled high with veggies, beans, and garnished with guacamole,
instead of heavy creams and cheese—for a colorful entrée.
Market Table uses palm hearts, quinoa, and pine nuts to adorn its leafy green salads, and offers Brussels
sprouts, kale, and warm sweet potatoes on the side.
Terminal 7
Balducci's sells antioxidant-packed salads, macrobiotic vegan pad Thai, fresh bananas, plums, and portable
fare.
Terminal 8
Cascata earns high marks for its signature health salad, packed with chickpeas, dried cranberries, mixed
cranberries, cucumbers, onions, and tossed with balsamic vinaigrette. Fresh fruit is always on the menu.
New York Sports Bar offers travelers a grilled vegetable sandwich, fruit plate, and seasonal beet salad
made with mango chutney, mixed greens, and walnuts.
*
Terminal 3 and 6 were closed for renovation during the data collection stage for the 2015 report. Call ahead or check
next year's report!
Las Vegas McCarran International Airport (LAS)
Terminal 1
360° Gourmet Burritos offers a broccoli and tofu burrito, a mixed vegetable burrito, and vegetable
wraps. Travelers can also build their own salads with mixed greens, tomatoes, red onions, tofu,
peanut sauce, jasmine rice, artichokes, peppers, mushrooms, spinach, broccoli, and bean sprouts.
Burke in the Box offers salads, a veggie burger, and a veggie wrap.
Jersey Mike's serves a fresh grilled
veggie sub and a grilled veggie salad.
Jose Cuervo Tequileria boasts a wide
menu with plant-based "verduras"
(vegetable) options. Try a leafy green
and bean-based salads, a burritos, or a
taco with pico de gallo and sweet pickled
onion.
At Sammy's Woodfired Pizza & Grill
you can order a Red Quinoa, which
comes with golden beets, tomatoes,
avocado, red onion, wild arugula,
parsley, almonds, mint, scallions, and a
citrus-chili vinaigrette.
Photo credit: @SammysWPizza
Terminal 3
Stop by Ciao Gourmet Market for a plant-based vegetable wrap, or try the vegetable tray loaded
with various vegetables, sure to give you the energy you need to withstand your travels.
At Pei Wei travelers can order the Japanese teriyaki vegetarian entrée made with a sweet soy
glaze, onions, Napa cabbage, carrots, spinach, scallions, and toasted sesame seeds.
PGA Tour Grill has a menu fit for professional athletes with healthful ingredients such as quinoa,
beans, arugula, and pomegranate. Customizable On the Green menu options include antioxidantpacked kale, romaine, and Mediterranean salads.
Los Angeles International Airport (LAX)
Tom Bradley International Terminal
Ink.sack features a veggie bánh mì with barbecue tofu, pickled vegetables, and a mushroom spread. Choose from
fresh salads and veggie sandwiches with unique toppings like watermelon sriracha.
At Larder at Tavern you’ll find fresh salads, quinoa bowls, and seasonal squash entrées paired with spicy or sweet
toppings, including roasted poblano peppers, dried cranberries, and pecans.
Terminal 1
Terminal 2
Terminal 3
California Pizza Kitchen
creates a veggie-packed menu
while sticking to healthy basics,
like quinoa and arugula salads.
BUILT Custom Burgers offers a
vegan veggie burger, on a bun or in
a bowl, which you can pair with
organic greens and your favorite
toppings, including jalapeño
peppers and cucumbers.
La Brea Bakery offers a fresh baby
kale salad with grapefruit, pistachios,
avocados, and citrus vinaigrette. The
quinoa salad with roasted beets,
golden raisins, scallions, and curry
vinaigrette is another heart-healthful
option.
Terminal 4
Homeboy Café offers Martha's Salad, a combination of tofu, vegetables, and
pumpkin seeds, and fresh fruit cups to go.
Kogi BBQ Taco Truck pairs tofu tacos and burritos with kimchi.
Real Food Daily is an all-vegan eatery with an emphasis on whole, plantbased foods. Choose from the LAX Bowl, Ying Yang salad, lentil mushroom
burger, or create your own Real Food Meal.
Terminal 5
Farmers Market lives up to its name, offering fresh fruit, vegetables, and
portable plant-based fare to take in or out of the airport.
Real Food Daily moves ancient grains,
vegetables, sea vegetables, and plant-based
proteins from a paltry side dish to the main fare.
Lemonade aims to please with a colorful menu and encourages customers to eat from the nutrition rainbow at every
meal. Travelers have more than a dozen plant-based options, which include cauliflower, kale, beet, avocado, and soba
noodle salads, roasted Brussels sprouts and baby turnips, and a hearty lentil and eggplant stew.
Skewers threads red pepper, asparagus, and tofu together for a new take on veggie kebabs.
Terminal 6
Ford’s Filling Station features an urban herbivore sandwich with avocado, tomato, cucumber, sprouts, and pickled red
onion. Or the Em's Favorite Salad: mixed garden lettuces, radish, cucumber, avocado, serrano chile, quinoa, candied
pecan, and lemon dressing—hold the cheese.
Plane Box Food Co. stocks its shelves with apples, oranges, and veggie wraps to go.
Terminal 7
Wolfgang Puck Express offers a vegetable wrap with arugula, red onions, Kalamata olives, cucumbers, and tomato
vinaigrette. Check out the customizable baby kale and quinoa salad: golden raisins, red onions, tomatoes, pine nuts,
and lemon vinaigrette.
Miami International Airport (MIA)
North Terminal (Terminal D Dining)
Beaudevin offers small plate dishes, including a roasted red pepper hummus plate, leafy green
salads with sweet bell peppers, and a Mediterranean vegetable sampler, packed with grilled baby
artichokes, grilled zucchini, and a white bean and olive salad.
Icebox Café and Mediterranean Kitchen provide a wide variety of plant-based fare, including lentil
soup, brightly-hued salads, vegetable plates, and
falafel wraps to go.
Islander Bar & Grill dishes out a green reef salad
made with mixed field greens, tomatoes, pecans, and
fresh mango.
Sushi Maki offers a Spicy Pika Veggie Crunch Roll
and an Asian salad.
The Counter serves a vegan veggie burger, which
you can pile high with all the toppings: sprouts,
tomatoes, onions, roasted red peppers, balsamic
Dijon mustard, and leafy greens. Opt for a bowl,
salad, or choose from a gluten-free or whole wheat
bun.
Fresh falafel wraps abound at the Mediterranean Kitchen
and Icebox Café.
Central Terminal (Terminal E, F, G Dining)
Au Bon Pain provides vegetable hummus wraps, white bean soup, and vegetarian deluxe salads.
Café La Carreta tops leafy greens with red onions, mango, pineapple, and cashews for their
signature “La Carreta” salad.
South Terminal (Terminal H, J Dining)
Bongos Cuban Café allows travelers to pair black bean soup with a colorful house salad.
Newark Liberty International Airport (EWR)
Terminal A
Currito Cantina lets you create your own burrito or bowl by sticking to the healthy basics: brown
rice, beans, vegetables, and bold spices. Add Indian, Latin American, or Japanese flair by opting
for curried chickpeas, mango salsa, or a teriyaki vegetable blend. Extra servings of quinoa and kale
are available at no extra charge.
Market Fresh offers healthful grabs, like fresh
fruit cups and veggie wraps. With seven
locations, these kiosks are hard to miss.
Villa Fresh Italian Kitchen steams vegetables
with marinara sauce for a high-fiber,
cholesterol-free entrée. A mixed green salad
with cherry tomatoes, broccoli, cucumbers,
sunflower seeds, artichoke hearts, and grilled
asparagus is a mainstay on the menu.
Terminal B
Green Beans Coffee serves a leafy green
Mediterranean salad with nuts, seeds, and
vegetables, and sandwich, topped with
artichoke hearts and red pepper hummus.
Mango salsa is prepared fresh each day at Currito Cantina.
Photo credit: @curritoburrito
Java Moon Café’s Moon Salad is a blend of fresh baby greens, toasted pine nuts, crisp apple
slices, dried apricots, and raisins. Other specialties include a seasonal vegetable stir-fry, a garden
vegetable wrap, and fresh soup.
Mediterranean Bistro provides tabbouleh, almond rice salad, lentil soup, hummus, and grilled
vegetable kebobs.
Sora Sushi is well known for its sushi bar, stocked with Asian ginger salad, wakame, natto, and
fresh veggie rolls. Try the avocado, cucumber, asparagus, or pickled beet varieties.
Terminal C
CIBO Market offers tofu kale sandwiches, soba noodle, black bean, and vegetable salads, and
portable containers of fresh fruit, zucchini, red pepper, celery, and carrot sticks.
Flora Café prepares arugula salads, tangy tabbouleh side dishes, hummus sandwiches, strawberry
tomato gazpacho, and a robust quinoa salad with cranberries, walnuts, red and green peppers,
cilantro, mint vinaigrette, and parsley.
Sandella's Flatbread Café provides a colorful menu with vegetable confetti grilled flatbreads,
hummus vegetable wraps, and black bean fiesta rice bowls.
Wabi-Sabi offers soba noodle entrées, hot or cold, and a vegetable stir-fry with asparagus,
edamame, carrots, peppers, and broccoli, with options to add brown rice or tofu.
Orlando International Airport (MCO)
Airside 1 (Gates 1-29)
Brioche Dorée offers salads, sandwiches, and fresh fruit plates to accommodate early morning or
late evening travelers.
On The Border Mexican Grill & Cantina prepares a sizzling vegetarian fajita salad with grilled
vegetables—complete with chopped romaine, grilled onions, roasted corn, and avocado.
ZaZa Cuban Café and Coffee gives you plenty of options with a colorful vegetable platter.
Airside 2 (Gates 100-129)
Au Bon Pain's menu features a variety of healthful soups and sandwiches.
Johnny Rivers' Grill & Market offers veggie burgers and mixed green salads.
Airside 3 (Gates 30-59)
Manchu Wok makes it fast and easy to travel with their Wok Express meal item, which comes with
a carton full of fresh vegetables and steamed rice.
Nature’s Table offers a variety of fresh salads, soups, and a
vegetarian protein bowl with baby kale, lettuce, red quinoa,
and brown rice. Try the vegetarian chili, a blend of tomatoes,
dark red kidney beans, green peppers, onions, pinto beans, and
corn.
Ruby Tuesday offers an endless garden salad with fresh
cucumbers, shredded carrots, tomatoes, green peas,
edamame, and sunflower seeds.
Main Terminal
Moe’s Southwest Grill serves up delicious simplicity with
fresh ingredients like organic tofu, beans, and vegetables.
Enjoy them together as an entrée: opt for the Art Vandalay,
the Unanimous Decision, the Close Talker with Tofu, or the
Personal Trainer.
Photo credit: @natures_table
Home Team Sports wins with their steamed edamame and Fourth Quarter Power Salad, a mix of
mixed greens, garbanzo beans, and nuts.
Philadelphia International Airport (PHL)
Terminal A-East
Saladworks allows travelers to create their own salads with fresh greens, whole-wheat pasta, broccoli, tomatoes,
mushrooms, corn, avocado, olives, peppers, cucumbers, carrots, chickpeas, mandarin oranges, and white beans.
Currito Burrito offers made-to-order burritos with lettuce, broccoli, tofu, three types of beans, tomatoes, guacamole,
corn salsa, mango salsa, carrots, cucumbers, hummus, and Asian slaw.
Terminal A-West
Healthy Gourmet offers the Healthy Garden Salad, with a romaine and organic spring mix, carrots, English cucumbers,
black olives, tomatoes, and chickpeas.
Angelina’s Panini Bar serves a whole-wheat vegetable flatbread and will create custom-made salads with your favorite
ingredients, as well as these specialty salads: Harvest Salad (romaine lettuce and spring mix, dried cranberries,
almonds, and mandarin oranges), Greek Salad (romaine lettuce, Kalamata olives, red onions, grape tomatoes, and
cucumbers), and the Mediterranean Salad (romaine lettuce and spring mix, cucumbers, black olives, roasted peppers,
chickpeas, and grape tomatoes).
Terminal B
Cibo Bistro offers arugula and roasted beet salads, grilled vegetable plates with garlic hummus, fresh bruschetta, and
Italian pasta dishes.
Local Tavern dishes out baked penne topped with veggies or an Asian pear salad, which comes with leafy greens,
pears, and walnuts.
Terminal C
Burrito Elito prepares the “No-Meato Burrito” with sautéed fresh vegetables, rice, black beans, guacamole, spinach,
and salsa.
Sky Asian Bistro offers mixed green salads, miso soup, seaweed salad, edamame, vegetable spring rolls, avocado
rolls, and cucumber rolls.
Philly Steak & Gyros serves a grilled veggie sub with onions, peppers, mushrooms, black olives, and cucumbers.
Terminal D
Green Leaf’s prepares custom-made
salads or whole-wheat wraps with 10 types
of vegetables, chickpeas, and edamame.
Terminal E
Good 2 Go allows busy travelers to grab hummus sandwiches, fresh
fruit, salads, and quick packaged snacks like edamame.
Maki of Japan serves tofu, mixed vegetables, steamed rice, and
vegetable sushi rolls.
Terminal F
Chipotle lets passengers create custom salads, burritos, and
vegetable bowls with rice, beans, tofu, peppers, onions, corn, lettuce,
salsa, and guacamole.
Photo credit: Paul Loftland.
Tony Luke’s offers a veggie sandwich packed with broccoli rabe,
spinach, sweet peppers, onions, and marinara sauce.
Far East serves the Far East Salad with lettuce, broccoli, carrots, green beans, peppers, and onions, along with tofu
and a side of mixed vegetables.
Phoenix Sky Harbor International Airport (PHX)
Terminal 2
NYPD Pizza offers a seasonal salad with greens, dried cranberries, fresh pears, and sliced
almonds. Travelers can also choose a fiber-packed "Veganizza," loaded with Roma tomatoes, fresh
spinach, basil, and garlic.
Wildflower Bread Company makes fresh salads using super greens. Try the protein-packed
vegetable quinoa salad with organic baby kale, tomatoes, peas, sweet corn, carrots, celery, jícama,
and toasted almonds.
Terminal 3
Paradise Bakery & Café uses fresh kale in its smoothies and salads.
Taberna del Tequila offers made-to-order burritos with black beans, rice, lettuce, guacamole, and
salsa.
Terminal 4
On the menu at Cheuvront Restaurant & Wine Bar you
can find a poached pear salad that includes burgundypoached pears, arugula, candied walnuts, and dried
cranberries and is served with a citrus vinaigrette.
Cowboy Ciao offers a beet and buckwheat salad, which
comes with butternut squash, Belgian endives, and walnuts.
The Stetson Chopped includes pearl couscous, arugula,
pepitas, black currants, corn, avocados, and tomatoes.
Four Peaks Brewery has edamame and spicy Thai
hummus with peanut sauce and grilled pita bread for
starters. Main entrées include salads and garden burgers
with spinach and roasted red peppers.
Phoenix travelers can stop by Cowboy Ciao for a
vegetarian Stetson Chopped Salad.
La Grande Orange serves local organic fruit, spicy chickpea lettuce wraps, and a shredded kale
and quinoa salad, complete with sunflower seeds, grapes, and red peppers.
At Los Taquitos travelers can explore vegetarian items like tacos, burritos, and tortas. The veggie
street taco is made with cilantro, onion, grilled peppers, potatoes, tomatoes, and beans. The torta, a
classic Mexican sandwich, comes with tons of colorful vegetables along with a side of beans and
rice.
Nocawich scores points with children and adults with its Tuscan kale salads and cashew butter and
blackberry jam sandwiches.
Sauce serves a classic vegetable salad with carrots, asparagus, cucumbers, corn, tomato, and
avocado.
Reagan National Airport (DCA)
Terminal A
Gallery Bar offers stuffed grape leaves, leafy green salads, and a roasted red pepper and zucchini
sandwich with alfalfa sprouts on multigrain bread.
Terminal B
Cava Mezze Grille prepares salads, bowls, and pitas with hearty grains, leafy green lettuce, fresh
colorful vegetables, and your choice of hummus, harissa, or lemon herb tahini.
Grille District serves a ramen filled with edamame, water chestnuts, and sweet red peppers. If you
like burgers, try the portobello burger with portobello mushroom, roasted red pepper, zucchini, and
balsamic glaze on a bun made with nine types of whole grains.
Lickety Split offers a zucchini tomato wrap, tofu kale focaccia sandwich, and a peanut soba noodle
dish.
Terminals B/C
Ben's Chili Bowl offers high-fiber, bean-based vegan chili in a cup, bowl, or on top of a salad.
Cibo Bistro & Wine Bar prepares a hearty quinoa salad full of quinoa, beets, grape tomatoes,
pumpkin seeds, and pomegranate.
Jet Rock Bar & Grill serves a portobello
mushroom sandwich, fresh fruit, and salads.
Matsutake Sushi dishes out seaweed salad,
pickled radish, and avocado, cucumber, or
asparagus rolls.
Taylor Gourmet offers a veggie hoagie with
roasted cauliflower, sweet and spicy red pepper
dressing, white bean hummus, and fresh arugula.
Terminal C
Looking for leafy greens? Cibo Bistro & Wine Bar
prepares a fresh roasted beet salad.
&Pizza serves pizza just the way you like it. Try the
ancient grains with an array of healthy vegetables and top it off with chickpea crumbles.
California Tortilla provides healthy burritos, bowls, and fresh salads. Build a base with beans and
rice. Top with salsa, extra vegetables, and spicy cilantro.
Cosi offers a variety of heart-friendly soups in addition to signature salads topped with roasted
sweet potatoes, red peppers, black beans, corn, and avocado.
San Diego International Airport (SAN)
Terminal 1
Craft Brews on 30th Street puts a healthful twist on bar food with vegan burgers, house-made
roasted red pepper hummus and cucumbers, and flatbread pizzas, sans cheese.
The Counter: Custom Built Burgers creates a homemade vegan burger that you can put on a bun
or in a bowl with organic mixed greens. Add your choice of toppings—ripened red tomatoes, carrot
strings, fresh jalapeños, roasted red peppers, or sliced cucumbers—and top with lemon vinaigrette,
sautéed onions, or avocado.
Terminal 2
Camden Food Co. allows customers to craft their own panini sandwiches. We like the roasted
veggie, made with zucchini, squash, peppers, onions, tomatoes, spinach, lemon, and basil.
Panda Express steams a trio of mixed vegetables and serves them over brown rice.
PGA Tour Grill offers half a dozen plant-based vegetarian options, ranging from a power salad,
chopped kale salad, and Mediterranean salad to a vegan pasta marinara.
The power salad at PGA Tour Grill: a mix of quinoa, garbanzo beans, edamame, fresh herbs, grilled red pepper, butter lettuce, and
red grapes.
Saffron offers pad Thai noodles made with fresh vegetables and tofu, salad rolls, and steamed
entrées, with the option to add jasmine or healthy red rice.
Seaside Stack Shack creates a house salad with five healthful components: Israeli couscous,
yellow peppers, diced tomatoes, golden raisins, and a citrus dressing.
Tommy V’s Pizzeria pairs pears with walnuts, red onions, and leafy greens for a classic salad.
San Francisco International Airport (SFO)
International Terminal Main Hall
Stop by Harbor Village Kitchen for a vegetable curry and rice plate, a black bean, tofu, and rice
plate, vegetarian chow mein, a veggie wrap, or veggie spring rolls.
Terminal 1
Perry’s, a local San Francisco restaurant, has a vegan veggie burger, spaghetti marinara, and
several fiber-packed salads that won’t leave you hungry.
Max's Eatz & Fresh Bakery provides a variety of fresh veggies to pile on a custom-made
sandwich. Also available are soups and snacks to take on your flight.
Terminal 2
The Plant Café Organic offers plants in the form of salads, wraps, quinoa and green curry
vegetable bowls, and its renowned plant burger, made with lentils, beets, and cashews. Travelers
looking to sip their greens can grab a variety of freshly prepared juices and smoothies.
Napa Farms Market is an herbivore’s delight with its Tyler Florence Vegetarian Plate, quinoa salad,
Field of Greens salad, veggie sandwiches, and Superfood salad. Other options include a tempeh
sandwich or salad with spinach, hummus, and avocado.
Terminal 3
Boudin Bakery and Café offers a
California veggie sandwich with roasted
peppers, onions, avocado and sun-dried
tomato spread, and leafy green salads.
At Fraiche you’ll find salads topped with
chickpeas, cherry tomatoes, and quinoa.
The wickedly good vegan soup and green
smoothie are both made with five fresh
local ingredients (or less).
San Francisco Soup Company’s smoky
split pea soup, made with green split
peas, carrots, tomatoes, onions, garlic,
and chipotle chilis, comes with sourdough
bread. A veggie wrap and fruit salad are
also on the menu.
Fraiche offers simple healthful meals to grab and go. Photo credit: @fraiche
Salt Lake City International Airport (SLC)
Terminal 1
Qdoba serves burrito bowls and salads with cilantro-lime or brown rice, pinto or black beans, six
different salsas, leafy greens, and roasted vegetables.
Concourse A
Fresh Market offers a fresh Asian salad that has fresh green spinach, crunchy carrots, and grape
tomatoes. Toss in garbanzo beans, edamame, sunflower seeds, and dried cranberries.
Great Wraps prepares a wholesome hummus veggie wrap filled with roasted red peppers, red
onions, cucumbers, tomatoes, leafy greens, and red pepper hummus.
Concourse B
Cat Cora's Kitchen serves
vegetable crudités to go and a fresh
organic beet salad.
French Meadow Bakery offers a
variety of plant-based entrées,
including antioxidant-packed salads
and a chili made with organic black
beans, ancho peppers, chipotle
peppers, corn, bell peppers,
tomatoes, and onions.
Terminal 2
Stop by French Meadow Bakery for a house salad that aims to impress with fresh
Greek Souvlaki serves a classic
vegetables, tofu, nuts, and seeds. Photo credit: French Meadow Bakery
Greek salad and a gourmet
Mediterranean pasta dish tossed with fresh vegetables.
Vino Volo offers a baby kale and blueberry salad made with blueberries, red onion, and sliced
almonds.
Concourse C
Concourse D
Squatters Pub Brewery creates
house and quinoa salads and a
chef's veggie burger made with
roasted vegetables, oats, and
garbanzo beans.
Il Viaggio makes a healthy, green
salad with a baby kale-romaine mix,
dried cranberries, toasted almonds,
and grape tomatoes.
UFood Grill serves fresh salads and
the Tofusion bowl, a mix of grilled
tofu, broccoli, carrots, and steamed
brown rice.
Smashburger offers a fresh harvest
salad, complete with fresh greens,
tomatoes, raisins, cranberries,
sunflower seeds, and pumpkin seeds.
Seattle-Tacoma International Airport (SEA)
Pre-Security
Vintage Washington Wine Bar offers a fresh apple
pecan salad, tossed with apples, tomatoes, and
cucumbers, and a roasted red pepper hummus plate with
vegetables and pita bread.
Central Terminal
The Pecan and Local Apple Salad at Vintage Washington is a
mainstay on the menu.
Qdoba serves burrito bowls and salads with pinto or
black beans, cilantro lime or brown rice, six different salsas, leafy greens, and roasted vegetables.
Vino Volo features small plates, including a kale and blueberry salad with red onion, sliced
almonds, and ginger-lime vinaigrette.
A Gates
Coffee Bean & Tea Leaf provides garden wraps, vegetable plates, and sides of fresh fruit,
edamame, and seaweed salad.
Manchu Wok offers black mushroom tofu, green beans, and steamed vegetables.
B Gates
Casa del Agave lets you create your own tacos, salads, and fajitas.
C Gates
Waji's at Sea-Tac sells tofu bowls and Asian vegetable wraps, packed with colorful vegetables.
Wolfgang Puck Gourmet Express can prepare a baby kale salad or a whole-wheat vegetable
wrap with arugula, cucumbers, red onions, and Kalamata olives.
D Gates
Alaska Lodge provides a strawberry spinach salad, vegetable hummus wrap, and crunchy
vegetable plate.
N Gates
Seattle Seahawks 12 Club offers vegetable and Margherita flatbread sandwiches, with the option
to pile on the veggies and skip the cheese.
S Gates
Kobo offers Thai-inspired tofu dishes, spinach salads, udon noodles, sushi rolls made with red
peppers, green onions, and avocados.