Save to Pinterest I was skeptical the first time someone suggested shaking a salad in a jar for dinner. It sounded more like a meal prep hack than something worthy of candles and good wine. But on a warm evening when I didn't want to stand over the stove, I tossed cucumber, avocado, and a tin of Portuguese sardines into a container, gave it a shake, and plated it with a dramatic flourish. My partner looked at me like I'd invented something revolutionary. Sometimes the best meals are the ones you don't overthink.
I started making this when I realized date nights didn't need to mean reservations or stress. One Friday, we were too tired to go out but too restless to order in. I remembered a jar of Spanish mackerel tucked in the pantry and a cucumber going soft in the crisper. We ate this salad on the balcony with our feet up, and it became our ritual—a meal that tastes like effort but leaves you relaxed enough to enjoy the evening.
Ingredients
- English cucumber: Thin-skinned and mild, it stays crisp without weeping into the dressing. Slice it thin so every bite has that clean crunch.
- Ripe avocado: Adds richness that balances the acidity of the vinaigrette. Use one that gives slightly when pressed but isn't mushy.
- Radishes: Their peppery bite cuts through the creaminess and adds a pop of color. Slice them paper-thin for the best texture.
- Shallot: Milder than red onion, it brings a subtle sharpness without overpowering the delicate flavors.
- Fresh dill and parsley: Dill loves fish, and parsley keeps it from feeling too one-note. Chop them just before adding for maximum brightness.
- Premium sardines or mackerel: This is where you splurge a little. The oil-packed ones from Portugal or Spain have a silky texture that makes the dish.
- Extra-virgin olive oil: Use something fruity and peppery. It's half the dressing, so it matters.
- Fresh lemon juice: Brightens everything. Bottled juice won't give you the same zing.
- Dijon mustard: Emulsifies the dressing and adds a subtle tang that ties it all together.
- Honey: Just a touch to round out the acidity. You want balance, not sweetness.
- Capers: Chopped finely, they dissolve into the dressing and add a briny depth.
Instructions
- Layer the vegetables:
- Start with the sturdiest ingredients at the bottom of your jar—cucumber, then radishes, shallot, and avocado. Scatter the herbs on top. This keeps everything from getting bruised before you shake it.
- Whisk the dressing:
- In a small bowl, combine olive oil, lemon juice, mustard, honey, capers, salt, and pepper. Whisk until it's smooth and slightly thickened. Taste it—it should be bright and a little bold.
- Dress and shake:
- Pour the dressing over the layered vegetables, seal the jar, and give it a gentle but firm shake. You want everything coated, not bruised into mush.
- Plate and top with fish:
- Divide the salad onto two plates. Lay the sardines or mackerel on top, breaking them into large, elegant pieces. Don't shred them—you want that luxurious texture.
- Garnish and serve:
- Finish with lemon wedges and a crack of black pepper. Serve immediately while everything is cold and crisp.
Save to Pinterest The first time I served this to guests, I worried it was too simple. But when my friend looked up from her plate and said it tasted like summer on the Mediterranean, I stopped apologizing for easy meals. Sometimes the best thing you can do is let good ingredients speak for themselves.
Choosing Your Tinned Fish
Not all canned fish is created equal. Look for sardines or mackerel packed in olive oil, preferably from Portugal, Spain, or France. The texture should be firm, not mushy, and the flavor should be clean and briny, not fishy. I keep a few tins in the pantry for nights when I want something special without the grocery run. If you can find smoked mackerel or trout, those work beautifully too.
Make It Your Own
This salad is forgiving and loves improvisation. I've added thinly sliced fennel for a hint of anise, swapped in cherry tomatoes when they're sweet and ripe, and even tossed in a handful of arugula for extra pepper. If you don't have dill, chives or tarragon work just as well. The dressing can handle a minced garlic clove if you're in the mood, or a pinch of red pepper flakes if you want a little heat.
Serving Suggestions
We usually eat this with a crusty baguette to soak up the dressing, but it's just as good on its own. A chilled white wine like Sauvignon Blanc or Albariño is perfect—crisp, citrusy, and light enough not to compete. If you want to make it a fuller meal, serve it alongside a simple pasta with olive oil and garlic, or a soft cheese and olives for grazing.
- Add a handful of toasted almonds or walnuts for crunch.
- Drizzle a little extra lemon juice over the fish just before serving for brightness.
- Chill your plates in the fridge for ten minutes before plating—it keeps everything refreshing.
Save to Pinterest This salad has taught me that date night doesn't need a reservation or a recipe with twenty steps. Sometimes it just needs good ingredients, a little intention, and the willingness to call something simple enough.
Recipe FAQs
- → Can I substitute sardines with other tinned fish?
Yes, you can use tinned mackerel, tuna, or smoked trout for variation while keeping similar flavors.
- → How should I prepare the vegetables for best texture?
Thinly slice cucumber, radishes, and shallots to ensure a crisp, refreshing bite that balances creamy avocado.
- → What is the purpose of shaking the salad in a jar?
Shaking in a jar blends the vinaigrette evenly with the vegetables while gently layering flavors without mashing.
- → Is this salad suitable for gluten-free diets?
Yes, the salad ingredients are gluten-free but be cautious of serving with bread that may contain gluten.
- → What beverages pair well with this salad?
Crisp white wines like Sauvignon Blanc or Albariño complement the fresh and tangy notes beautifully.