If you need a change from all the rich party fixings or just craving some fresh food give The Salad Shop a try. The minimalist decor with a nod to the urban look puts all the focus on the greens. We stopped by a couple of times and the service couldn’t have been more prompt or helpful.

The food is arranged like a Subway sandwich shop — you choose your greens and can select at no extra charge from a wide variety of toppings, and there are some premium toppings you can add that do cost extra. But the chopping really melds the flavors together and makes these salads shine. The ingredients are mixed together and then chopped super fine so, for instance, you get the taste of red onion but not big chunks which I really liked.

The Salad Shop also has some suggested salads on the menu and we tried those the first time we visited. The avocado BLT ($7.25) featured spinach, red onions, a half an avocado, cherry tomatoes and lots of bacon. This salad tasted delicious and was very large. Don’t plan on saving some for later though, the chopping, while really mixing the flavors together, causes the salads to get soggy quickly. We tried the balsamic dressing with this and found it a tad too sweet.

We also ordered the fiery fiesta salad ($7.25) and added chicken for $1.25 more. This tasty Tex-Mex style item with bold flavors contained a mesclun mix base, avocado, pico de gallo, red bell peppers, black beans, corn and tortilla strips for a nice crunch. I recommend leaving the chicken off because it had a processed texture and wasn’t as firm as actual chicken pieces, besides the beans already give this salad some protein. We loved the dressing recommended with this salad, the jalapeno ranch, creamy with just a hint of heat, and ordered it again.

On a subsequent visit we choose our own salad mix of mesclun greens, walnuts, blue cheese, strawberries and red bell peppers ($5.99 plus .50 extra for the blue cheese). We loved the combination of the sweet fruit and peppers with the tart cheese, and really enjoyed this salad. We also liked the going Greek ($7.50 plus $2.50 for adding shrimp), a mix of romaine, cucumbers, cherry tomatoes, red onions, crumbled feta, kalamata olives, topped with hummus. We added shrimp to this but next time would leave those off. On the small side, the shrimp didn’t have much taste and this flavor-rich salad didn’t need them. All good, it would be hard to say which of these salads we liked best.

We also tried a small scoop of the tomato basil soup ($2.75) which was very good, velvety and smooth, and the herb shone through in just the right amount.