San Diego International Airport (SAN)
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.
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.