Cucumber and Tinned Fish Salad (Printable Version)

A vibrant mix of cucumber, avocado, and tinned fish drizzled with a tangy vinaigrette.

# List of Ingredients:

→ Vegetables

01 - 1 large English cucumber, thinly sliced (about 10 inches)
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 to 4.4 ounces) 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 - Place cucumber, avocado, radishes, shallot, dill, and parsley in a large jar or container with a tight-fitting lid, layering evenly.
02 - Whisk together 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 tightly, and shake gently until ingredients are combined.
04 - Divide salad evenly between two plates and top each serving with half the drained sardines or mackerel.
05 - Garnish with lemon wedges and sprinkle extra black pepper. Serve immediately, optionally with crusty bread.

# Expert Advice:

01 -
  • It feels fancy without any actual cooking, just sharp knife work and a good shake.
  • The briny richness of tinned fish plays beautifully against cool cucumber and creamy avocado.
  • You can make it in the time it takes to open a bottle of wine and still feel like you tried.
02 -
  • Don't overdress the salad or it will turn soggy. You can always add more on the plate if needed.
  • Use a jar with a wide mouth so the vegetables don't get stuck when you pour them out.
  • If your avocado is too ripe, it will turn to paste when you shake it. Firm but yielding is the sweet spot.
03 -
  • Slice your vegetables as thin as possible for a more elegant, restaurant-style presentation.
  • Let the dressed salad sit for two minutes before plating so the flavors meld without wilting the greens.
  • Save the oil from your tinned fish and whisk it into the dressing for an extra layer of richness.
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