Cucumber Tinned Fish Salad (Print Version)

A light and flavorful mix of cucumber, avocado, and tinned fish topped with 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 (110–125 grams) 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 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 emulsified.
03 - Pour the dressing over the layered vegetables in the jar. Seal and shake gently to blend all ingredients.
04 - Distribute the salad evenly onto two plates. Top each with half the drained sardines or mackerel.
05 - Garnish with lemon wedges and an extra sprinkle of freshly cracked black pepper. Serve immediately, optionally accompanied by crusty bread.

# Additional Tips::

01 -
  • It's ready in fifteen minutes but tastes like you actually planned ahead.
  • The tinned fish brings a briny sophistication that makes you feel fancy eating at home.
  • Everything can be prepped and shaken in a jar, which means minimal cleanup and maximum romance.
02 -
  • Don't drain your tinned fish more than five minutes before serving, or it starts to oxidize and lose its delicate flavor—keep it in the tin until the last moment.
  • If your avocado is underripe, it won't matter because the acid from the lemon will make it taste metallic; wait another day or choose a different recipe.
  • The dressing emulsifies better at room temperature, so don't make it straight from the refrigerator if you can help it.
03 -
  • If you're making this more than an hour ahead, keep the dressing separate and dress just before serving—this keeps everything crisp and prevents the cucumbers from weeping into a soggy mess.
  • The quality of your tinned fish genuinely changes the entire dish, so spend a little extra on ones packed in good olive oil rather than water or vegetable oil.
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