Salata to Go! Photos by Karen Boughton

The grand opening of Salata Kingwood was held last week on Thursday, July 13. With many waiting outside until the doors were opened, there were smiling faces in happy anticipation.
The concept is clear and easy to follow and completely customizable. As servers assist, patrons move down a cafeteria-style line, choosing a salad or wrap, greens and from more than 50 different toppings; not just tomatoes and cucumbers, but also jicama, bean sprouts, feta cheese, fresh strawberries, pumpkin seeds and more. The salads are then topped with one of 10 in-house-made dressings. Then it’s on to the protein. As they proceed down the line, guests may choose to add a soup, bread, rolls, cookies and a drink.
The soft opening on Wednesday was a much-anticipated event. The slick interior décor inside is bright, with bold, clean, smooth lines and finishes everywhere. It gives the entire space a refreshing retro/semi-Asian look, completed with smooth countertops and a subtle green and white décor. It is very fresh and refreshing.
The drinks are quite unique. There is a self-serve “Tea Tap Bar” where three teas are offered along with three flavorful lemonades: plum cinnamon tea, black China tea, tropical green tea, peach lemonade, raspberry lemonade and prickly pear limeade, each more refreshing than the last.
So that “wraps” it up … “lettuce” toss the kids in the car and dine in or carry out today. The Kingwood restaurant, the 56th Salata in Texas and one of more than 60 nationwide, is located at 4523 Kingwood Drive. Hours are 10:30 a.m.- 9 p.m. Visit or for the menu and more information.

Some of the first customers at Salata Kingwood.



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Karen Boughton
Author: Karen BoughtonEmail: This email address is being protected from spambots. You need JavaScript enabled to view it.
I grew up in a big, Greek, cooking family. I married my high school sweetheart and soon had three daughters. My husband and I worked in the family’s Greek restaurant, “Zorba’s,” for several years before moving to Baton Rouge and eventually Corpus Christi. There I taught microwave cooking classes for studio and on television for three years before moving to Kingwood in the late '80s. I reached out to learn more about regional and international foods, spending 16 years in management in private athletic/dining/country clubs for ClubCorp, where I embraced health and cooking. In 2008 I joined the Tribune Newspapers as food editor, the same time that I became a nutrition advisor and USANA Health Sciences Associate. These two passions have given me better health and the freedom to live life my way.