Sweetgreen has become a staple of the downtown Bethesda fast-casual dining scene. The salad chainlet was launched in 2007 in Georgetown by former Georgetown University students Nicolas Jammet, Jonathan Neman, and Nathaniel Ru, and promotes local and organic foods as well as sustainable practices.

The eatery is a destination for salads, wraps and frozen yogurt. A few favorites include the Chic P—with baked falafel, chickpeas, cucumbers, pita chips; and lemon hummus tahini dressing—and the Bondi, with roasted chicken, avocado, corn, hearts of palm and wasabi peas, tossed with a miso sesame ginger vinaigrette.

Patrons also can whip up their own salad or choose a seasonal option. This month, the “August” salad includes feta cheese, cantaloupe, mint, sunflower seeds, fresh squeezed lime, extra virgin olive oil and sriracha.

So, we want to know—what do you recommend at Sweetgreen?  Do you have a signature salad staple, or have you discovered the perfect ingredient combo from the make-your-own options?

Tell us in the comments.