According to the Physician’s Committee for Responsible Medicine, Los Angeles International Airport is #1 among 24 airports nationwide for healthy food choices.
The report takes a look at “physician-approved customizable entrées at diners, cafés, chain restaurants, sports bars, and upscale restaurants at 24 of the nation’s busiest airports.” It found that: “71 percent of all airport eateries now offer at least one fiber-packed, cholesterol-free, plant-based meal.”
LAX ranks number one with these offerings:
Tom Bradley International Terminal
Ink.sack features a veggie bánh mì with barbecue tofu, pickled vegetables, and a mushroom spread. Choose from fresh salads and veggie sandwiches with unique toppings like watermelon sriracha.
At Larder at Tavern you’ll find fresh salads, quinoa bowls, and seasonal squash entrées paired with spicy or sweet toppings, including roasted poblano peppers, dried cranberries, and pecans.
California Pizza Kitchen creates a veggie-packed menu while sticking to healthy basics, like quinoa and arugula salads.
BUILT Custom Burgers offers a vegan veggie burger, on a bun or in a bowl, which you can pair with organic greens and your favorite toppings, including jalapeño peppers and cucumbers.
La Brea Bakery offers a fresh baby kale salad with grapefruit, pistachios, avocados, and citrus vinaigrette. The quinoa salad with roasted beets, golden raisins, scallions, and curry vinaigrette is another heart-healthful option.
Homeboy Café offers Martha’s Salad, a combination of tofu, vegetables, and pumpkin seeds, and fresh fruit cups to go.
Kogi BBQ Taco Truck pairs tofu tacos and burritos with kimchi.
Real Food Daily is an all-vegan eatery with an emphasis on whole, plant-based foods. Choose from the LAX Bowl, Ying Yang salad, lentil mushroom burger, or create your own Real Food Meal, pictured below.
Farmers Market lives up to its name, offering fresh fruit, vegetables, and portable plant-based fare to take in or out of the airport.
Lemonade aims to please with a colorful menu and encourages customers to eat from the nutrition rainbow at every meal. Travelers have more than a dozen plant-based options, which include cauliflower, kale, beet, avocado, and soba noodle salads, roasted Brussels sprouts and baby turnips, and a hearty lentil and eggplant stew.
Skewers threads red pepper, asparagus, and tofu together for a new take on veggie kebabs.
Ford’s Filling Station features an urban herbivore sandwich with avocado, tomato, cucumber, sprouts, and pickled red onion. Or the Em’s Favorite Salad: mixed garden lettuces, radish, cucumber, avocado, serrano chile, quinoa, candied pecan, and lemon dressing—hold the cheese.
Plane Box Food Co. stocks its shelves with apples, oranges, and veggie wraps to go.
Wolfgang Puck Express offers a vegetable wrap with arugula, red onions, Kalamata olives, cucumbers, and tomato vinaigrette. Check out the customizable baby kale and quinoa salad: golden raisins, red onions, tomatoes, pine nuts, and lemon vinaigrette.