Sweetgreen and Fishwife Introduce Tinned Fish with Summer Niçoise Salad
Sweetgreen is putting a fresh spin on the classic Niçoise salad with the launch of a new collaboration with tinned seafood brand Fishwife. The two brands have teamed up to create the Sweetgreen x Fishwife Summer Niçoise, a limited-time salad that combines seasonal produce, bold flavors and an interactive serving experience.
Available nationwide for just two weeks, from August 11 through August 24, the new salad marks the first time Fishwife has been featured on the menu of a national restaurant. The collaboration also serves as the centerpiece of Sweetgreen’s Summer of Fish, a late-summer menu initiative focused on seafood-forward dishes and vibrant seasonal ingredients.
At the heart of the collaboration is a custom co-branded tin of Fishwife Albacore Tuna with Spanish Lemon. Rather than incorporating the tuna into the salad before it reaches customers, Sweetgreen serves the sealed tin alongside the dish, allowing guests to open it themselves and add the tuna to the salad. The approach gives diners a more interactive experience while making the distinctive Fishwife packaging a prominent part of the meal.
The custom tin features artwork created by Fishwife illustrator Danny Miller, giving the limited-edition collaboration an additional visual element. By making the tin part of the presentation, Sweetgreen and Fishwife are turning what might typically be considered a simple ingredient addition into a centerpiece of the dining experience.
Nicolas Jammet, Chief Concept Officer and Co-Founder of Sweetgreen, said the collaboration reflects Fishwife’s reputation for high-quality tinned seafood, bold flavors and thoughtful sourcing. According to Jammet, the companies wanted to develop an experience that went beyond a conventional ingredient partnership.
The resulting Summer Niçoise combines familiar salad components with the distinctive flavor of Fishwife’s tuna. The dish begins with a base of romaine and spring mix, providing a fresh and crisp foundation. It is then complemented by a summer vegetable medley, tomatoes, pickled onions and roasted sweet potatoes.
Crispy onions contribute additional texture, while a hard-boiled egg brings richness and protein to the bowl. The salad is finished with a lemon tarragon vinaigrette, adding bright citrus notes and herbal character to the combination.
The Fishwife Albacore Tuna with Spanish Lemon completes the dish. Packed in olive oil with lemon, the tuna contributes savory depth and a bright seafood flavor that pairs naturally with the vegetables and herb-forward dressing.
The combination is designed to evoke the spirit of a traditional Niçoise while giving the familiar format a modern, interactive twist. Instead of simply adding tuna as another topping, Sweetgreen invites customers to participate in assembling the finished salad.
For Fishwife, the collaboration represents an opportunity to introduce its approach to tinned seafood to a broader restaurant audience. The brand has built its identity around making high-quality preserved seafood more accessible and appealing for everyday meals, with an emphasis on flavor, sourcing and distinctive packaging.
Becca Millstein, Co-Founder and CEO of Fishwife, said the partnership aligns closely with the company’s goal of making tinned seafood feel joyful and approachable. She also highlighted the way Sweetgreen’s seasonal ingredients complement the Albacore Tuna with Spanish Lemon.
The salad’s combination of fresh produce and preserved seafood reflects a broader interest in convenient seafood options that do not sacrifice flavor or quality. Tinned seafood has increasingly moved beyond its traditional role as a pantry staple, becoming a more visible part of contemporary food culture. Fishwife has helped contribute to that shift by presenting tinned seafood as an ingredient that can be incorporated into creative, everyday meals.
Sweetgreen’s decision to serve the tuna in its original tin further emphasizes that trend. The presentation introduces customers to the product itself while allowing them to control how much tuna they add to each bite.
The Summer Niçoise is also positioned as a seasonal offering, making use of ingredients associated with the warmer months. Tomatoes, summer vegetables, roasted sweet potatoes, pickled onions and fresh greens create a colorful combination, while the lemon tarragon vinaigrette reinforces the salad’s bright summer profile.
The collaboration is part of a larger seafood focus at Sweetgreen this season. Alongside the limited-time Summer Niçoise, the restaurant is introducing another new bowl to its core menu: the Omega Glow.
Launching August 11, Omega Glow is designed as a year-round offering rather than a temporary seasonal item. The bowl features miso-glazed salmon served with romaine, white rice, corn salsa, carrots, cabbage, cilantro and almonds. It is finished with a miso sesame ginger dressing, bringing together savory, nutty and lightly sweet flavors.
The Omega Glow offers a different interpretation of seafood at Sweetgreen, pairing salmon with grains, vegetables, herbs and a flavorful dressing. The combination of crisp vegetables and layered textures is designed to create a satisfying meal that can remain part of the restaurant’s regular menu.
Together, the two launches give Sweetgreen customers two distinct ways to enjoy seafood. The Summer Niçoise is a short-term collaboration built around Fishwife’s signature tinned tuna and an interactive presentation, while Omega Glow provides a more permanent option centered on miso-glazed salmon.
For Sweetgreen, the Fishwife partnership demonstrates how the restaurant can use collaborations to introduce customers to emerging food brands and new ingredients. For Fishwife, the national restaurant debut provides an opportunity to bring its tinned seafood concept directly into a mainstream dining environment.
The limited availability of the Summer Niçoise adds another layer to the collaboration. Customers have only a two-week window, from August 11 through August 24, to experience the salad and its custom co-branded tuna tin.
With its seasonal vegetables, citrus-forward dressing, savory tuna and distinctive presentation, the Sweetgreen x Fishwife Summer Niçoise offers a fresh take on a classic salad while highlighting the growing appeal of premium tinned seafood. The collaboration combines convenience, creativity and interactive dining in a format that reflects both brands’ emphasis on making flavorful food more accessible.
As Sweetgreen’s Summer of Fish gets underway, the partnership also signals the company’s continued interest in seafood-forward menu development. By pairing a familiar salad format with a distinctive tinned seafood product and adding a year-round salmon bowl to its core lineup, Sweetgreen is giving customers more ways to incorporate seafood into their everyday meals.
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