Cucumber Tinned Fish Salad (Printable Version)

Bright, elegant salad with cucumber, avocado, and tinned sardines or mackerel in a tangy vinaigrette.

# What You'll Need:

→ 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 tablespoon fresh dill, chopped
06 - 1 tablespoon fresh parsley, chopped

→ Protein

07 - 1 can (4–4.4 oz) premium sardines or mackerel in olive oil, drained

→ Dressing

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

→ Garnish

14 - Lemon wedges
15 - Freshly cracked black pepper

# How To Make It:

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

# Expert Advice:

01 -
  • Its fast enough to make after work but feels fancy enough to impress someone you care about.
  • The shake-and-serve method means no wilted greens or overdressed regret, just crisp, vibrant bites.
  • Tinned fish stops being pantry filler and becomes the star you didnt know you needed.
02 -
  • Dont add the avocado too early or it will brown in the jar, dice it fresh and layer it just before shaking.
  • If your sardines come with bones, dont panic, theyre soft and edible and full of calcium.
  • Shaking too hard will turn the avocado into guacamole, gentle tumbles are all you need.
03 -
  • Let the shallot sit in the lemon juice for a few minutes before adding the oil, it softens the bite and makes it taste almost pickled.
  • Use a wide-mouth jar if you have one, it makes layering easier and the final shake more effective.
  • If you have leftover dressing, save it in the fridge and use it on roasted vegetables or grain bowls later in the week.
Go Back