Sweetgreen x Fishwife Tuna Niçoise Salad

Recipe by sweetgreen

Serves 1-2

Cook Time 30 mins

Our limited-time collaboration sold out at Sweetgreen, but you can now recreate it at home anytime! The Sweetgreen x Fishwife niçoise salad recipe starts with Fishwife Albacore Tuna with Spanish Lemon, layered over crisp greens with peak-season vegetables, cold roasted sweet potatoes, and a jammy soft-boiled egg, finished with crispy onions. Top it off with Sweetgreen's bright lemon tarragon vinaigrette (or your own favorite zesty dressing) and enjoy!

This Recipe Features:

Albacore Tuna with Spanish Lemon (3-Pack)

$32.00

Our limited-time collaboration sold out at Sweetgreen, but you can now recreate it at home anytime! The Sweetgreen x Fishwife niçoise salad recipe starts with Fishwife Albacore Tuna with Spanish Lemon, layered over crisp greens with peak-season vegetables, cold roasted sweet potatoes, and a jammy soft-boiled egg, finished with crispy onions. Top it off with Sweetgreen's bright lemon tarragon vinaigrette (or your own favorite zesty dressing) and enjoy!

This Recipe Features:

Albacore Tuna with Spanish Lemon (3-Pack)

$32.00

Ingredients

• 1 tin Fishwife Albacore Tuna with Spanish Lemon
• 1 cup chopped romaine
• 1 cup spring mix
• ½ cup roasted sweet potatoes, chilled
• ½ cup summer vegetable medley
• ¼ cup cherry tomatoes, halved
• 2 tablespoons pickled onions
• 1 hard-boiled egg, halved
• Sweetgreen Lemon Tarragon Vinaigrette (or other dressing of your choosing) to taste
• Crispy onions, for topping

Directions

For the egg, carefully lower a room-temperature egg into boiling water and cook for 9 minutes. Transfer immediately to an ice bath. Once chilled, peel and cut in half.
For the sweet potatoes, cut into bite-size pieces and toss with olive oil and salt. Roast at 425°F until browned and tender, about 20 to 25 minutes. Let cool completely before assembling the salad.
For the summer vegetables, combine summer squash, zucchini, corn, and tomatoes with a little olive oil and salt. Cook in a hot skillet until lightly charred but still fresh and crisp. Set aside to cool.
Toss the romaine and spring mix with enough dressing to lightly coat the greens.
Add the roasted sweet potatoes, summer vegetables, tomatoes, pickled onions, and egg.
Open Fishwife Albacore Tuna With Spanish Lemon tin and arrange over the salad, spooning a little of the lemony olive oil from the tin over the top.
Finish with crispy onions and serve immediately.