Cucumber and Tinned Fish Salad (Print View)

A vibrant salad of cucumber, avocado, radishes, and tinned fish dressed in a zesty vinaigrette.

# Components:

→ Vegetables

01 - 1 large English cucumber, thinly sliced
02 - 1 ripe avocado, diced
03 - 4 radishes, thinly sliced
04 - 1 small shallot, finely sliced
05 - 1 tbsp fresh dill, chopped
06 - 1 tbsp fresh parsley, chopped

→ Protein

07 - 1 can (3.88 to 4.4 oz) premium sardines or mackerel in olive oil, drained

→ Dressing

08 - 2 tbsp extra-virgin olive oil
09 - 1 tbsp fresh lemon juice
10 - 1 tsp Dijon mustard
11 - 1 tsp honey
12 - 1 tsp capers, chopped
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - Lemon wedges
15 - Freshly cracked black pepper

# Preparation Steps:

01 - In a large jar or container with a tight-fitting lid, layer cucumber, avocado, radishes, shallot, dill, and parsley.
02 - Whisk together olive oil, lemon juice, Dijon mustard, honey, chopped capers, salt, and freshly ground black pepper in a small bowl.
03 - Pour dressing over layered vegetables in the jar, seal, and shake gently to combine.
04 - Divide salad evenly onto two plates and top each with half the drained sardines or mackerel.
05 - Add lemon wedges and a sprinkle of freshly cracked black pepper. Serve immediately, optionally with crusty bread.

# Expert Advice:

01 -
  • It comes together in 15 minutes, yet tastes like you actually tried.
  • The shaker jar method means everything gets evenly dressed and you skip the messy tossing.
  • Tinned fish is secretly luxurious and costs less than you'd expect for date night.
  • It's naturally gluten-free and feels both light and deeply satisfying.
02 -
  • Drain your tinned fish thoroughly—excess oil makes the salad soggy, not luxurious.
  • Don't assemble more than 30 minutes before eating or the avocado will darken and the vegetables will begin to release water.
  • The shaker jar method only works if you don't overstuff it; layer loosely so the dressing can reach every piece.
03 -
  • Buy the best tinned fish you can afford—brands that list fish, salt, and oil as the only ingredients, nothing more.
  • Make the dressing first and taste it solo on a piece of bread; you want it bold enough to season everything without needing extra salt at the table.
  • If you're prepping ahead, keep the avocado separate and add it just before eating—it browns too fast otherwise.
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