Fast Fresh Food and Mighty Mixt Greens

Fast Fresh Food and Mighty Mixt Greens

Now that Sprouts campers have spent a day chopping, tasting, and grilling with chefs in the Mixt kitchen, it’s safe to say that our summer of cooking has officially begun.

With a home based right here in San Francisco, Mixt has local roots that allow the company to stay true to the seasonal flavors of fruits and vegetables that grow nearby. “Organic,” “local,” and “non-GMO” are just a few of the labels that make up the Mixt menu; it’s ingredients like corn, heirloom tomatoes, and peaches that add an extra sweetness to their summer specials. Luckily for campers, they got a first-hand taste of what goes into making the creative salad combos that come from the Mixt kitchen.

The Sprouts crew was welcomed into Mixt as if we were part of the family; after all, Mixt was founded by a brother and sister team who continue to mix family and business to create sustainable change in the food industry.

With Chef Tawfick, Chef Johnny, and Chef Ilya leading this week’s group of culinary kids, everyone was kept busy with the preparation of fresh ingredients for the day’s lunch. Arugula, goat cheese, sweet corn, fresh herbs, and grilled chicken were just a few of the flavors packed into our dishes. The Mixt team guided campers through chopping vegetables, emulsifying a variety of oils, vinegars, and herbs to create homemade dressings, and seasoning chicken to be cooked on the grill.

After a day alongside the mighty team at Mixt, it’s easy to see how important (and delicious) it is to bring healthy meals and seasonal greens to an urban setting. We don’t know what we’d do without these salad masterminds in our neighborhood!

What makes Mixt even more special? They are responsible for donations that support thirteen of the culinary campers who are joining us in the kitchen this summer. That’s right — our friends at Mixt believe that everyone deserves great food, and we couldn’t agree more. These generous donations help us give kids equal opportunity to gain access to cooking classes, fresh ingredients, and healthy ideas.

It all comes down to cooking food that makes you feel good, and when your meal comes from Mixt, there’s certainly lots to feel good about.


We know it’s not everyday that you jump in the kitchen of your favorite restaurant. Luckily for us, our friends at Mixt have shared their recipe for a happy and healthy lunch. Try making this salad at home for a taste of all the fresh and local goodness that you get at Mixt.

The MIXT Elote Salad


Serves 5

  • 4 Heads of Butter Lettuce
  • 1 1/2 lbs Chicken Breasts
  • 4 Ears of Corn, freshly shucked
  • 2 Cups Red Cabbage, shredded
  • 2 Cups (1 lb) Heirloom Tomatoes, diced
  • 1 Cup Jicama, sliced into matchsticks
  • 1/2 Cup Pumpkin Seeds, shelled and roasted
  • 5 oz Cotija Cheese
  • 2-3 Avocados, sliced into half moons
  • 2 tbsp Scallions, chopped
  • 1 Cup Lime Crema Dressing


Lime Crema Dressing

Makes 1 Cup

  • 1/4 cup Orange Juice
  • 3 tbsp Lime Juice
  • 1/2 Cup Sour Cream
  • 1/3 Cup Mayonnaise
  • 1 tsp Garlic, crushed
  • 1/2 Cup Cilantro, leaves only
  • 1 tsp Salt
  • 1/4 tsp Cumin
  • 1/2 tsp Ground Pepper


Combine all dressing ingredients in a blender and process until smooth. Refrigerate until ready to use.

Grill the chicken breasts and corn. Set aside to cool.

Wash and tear lettuce into bite-sized pieces, then shred the cabbage, dice the tomatoes, and slice the jicama and scallions. Chop the chicken breast into cubes. Slice corn kernels off of the cob.

Place lettuce into a serving bowl, layer on the cabbage, jicama, tomatoes, and corn. Place the chicken on top, then sprinkle with cotija cheese, scallions, and pumpkin seeds. Fan avocados on top of the salad. Drizzle the dressing over the salad or serve on the side.