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)
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)
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.
This Recipe Features
Albacore Tuna with Spanish Lemon (3-Pack)
