Cucumber Tinned Fish Salad (Printable Version)

An elegant mix of cucumber, avocado, radishes, fresh herbs, and tinned fish with a zesty dressing.

# Ingredient List:

→ 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 to 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

# Directions:

01 - In a large jar or container with a tight-fitting lid, layer the cucumber, avocado, radishes, shallot, dill, and parsley.
02 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, chopped capers, salt, and pepper until well combined.
03 - Pour the dressing over the layered vegetables in the jar. Seal and shake gently to mix thoroughly.
04 - Divide the salad evenly onto two plates. Arrange half the drained sardines or mackerel atop each portion.
05 - Finish with lemon wedges and an additional sprinkle of black pepper. Serve immediately, optionally accompanied by crusty bread.

# Expert Tips:

01 -
  • It comes together in 15 minutes flat, which means you can actually pull off a proper date night on a random Thursday.
  • Everything stays crisp and dressed perfectly because the dressing lives in the jar with the salad, not dumped on top like an afterthought.
  • Tinned fish sounds fancy but costs less than takeout, and tastes like you know your way around a kitchen.
02 -
  • Don't slice the cucumber until you're ready to assemble, or it'll start weeping water and diluting everything with sad vegetable juice.
  • The avocado goes in just before you seal the jar, not hours ahead, or it'll turn gray and bitter in a way that no amount of lemon juice can fix.
03 -
  • If you can't find premium tinned sardines, ask your fishmonger or check specialty shops—the difference between good and great tinned fish is worth the small extra effort.
  • Chill your plates in the freezer for five minutes before serving, and your salad will stay cold and crisp for longer than you'd think possible.
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