Save I used to think tinned fish belonged only on crackers until a friend shook up a jar salad in front of me one evening and changed everything. The way the cucumber released just enough water to mingle with the mustard dressing, how the oily sardines turned silky against creamy avocado—it felt more like alchemy than dinner. Now it's my go-to when I want something that looks effortless but tastes intentional, especially when there's someone across the table worth impressing.
The first time I made this for someone else, I worried the sardines might be too bold, too divisive. But watching them spear a fork through the tangle of herbs and fish, then reach for seconds without a word, told me everything I needed to know. Sometimes the dishes that feel like small risks end up becoming the ones people remember most, the ones that spark conversations about childhood summers or trips to coastal markets. This salad has a way of doing that, of turning a simple meal into a moment worth lingering over.
Ingredients
- English cucumber: The mild, thin-skinned variety works best here because it stays crisp and releases just enough moisture to help the dressing cling without making everything soggy.
- Avocado: Choose one that yields slightly to pressure but isn't mushy, since it needs to hold its shape when you shake the jar and still taste buttery against the tangy dressing.
- Radishes: Their peppery snap cuts through the richness of the fish and avocado, adding a bite that keeps each forkful interesting.
- Shallot: A little sharper and more delicate than red onion, it melts into the vinaigrette and adds depth without overpowering the herbs.
- Fresh dill and parsley: Dill brings that faintly anise-like brightness while parsley keeps things grounded and green, both essential for balancing the oily fish.
- Premium sardines or mackerel in olive oil: This is not the time for the cheapest tin on the shelf—look for wild-caught, sustainably sourced fish that tastes clean and meaty, not tinny or overly salty.
- Extra-virgin olive oil: Use something fruity and peppery that you'd happily drizzle on bread, since it's the backbone of the dressing.
- Fresh lemon juice: Squeeze it just before whisking so the acidity stays bright and doesn't flatten out.
- Dijon mustard: It emulsifies the dressing and adds a subtle heat that makes everything taste more alive.
- Honey: Just a touch rounds out the sharpness of the lemon and mustard, creating a dressing that feels balanced rather than one-note.
- Capers: Chopped small, they dissolve into the vinaigrette and lend tiny bursts of briny complexity.
Instructions
- Layer the vegetables in the jar:
- Start with the cucumber at the bottom since it can handle sitting in dressing without wilting, then add the avocado, radishes, shallot, and herbs on top. This keeps the delicate ingredients protected until you're ready to shake.
- Whisk the dressing:
- Combine the olive oil, lemon juice, Dijon, honey, capers, salt, and pepper in a small bowl until it looks smooth and slightly thickened. Taste it and adjust the balance—if it's too sharp, add a bit more honey.
- Dress and shake:
- Pour the vinaigrette over the layered vegetables, seal the jar tightly, and shake gently but confidently until everything is glossy and coated. You'll hear the ingredients tumbling, which is exactly what you want.
- Plate and top with fish:
- Divide the salad between two plates, letting it spill out in a loose, natural heap. Lay the drained sardines or mackerel on top, breaking them into smaller pieces if they're whole.
- Garnish and serve:
- Finish with lemon wedges for squeezing and a few cracks of black pepper. Serve right away while the cucumber is still crisp and the avocado hasn't started to brown.
Save There was an evening when I made this after a long week, and instead of rushing through it, we sat on the floor with our plates and talked until the light changed. The salad didn't need anything more than what it was—sharp, fresh, a little indulgent—and somehow that simplicity made the whole night feel unhurried and intentional. It's funny how a handful of ingredients shaken together can do that, can turn an ordinary Tuesday into something you remember months later.
Choosing Your Tinned Fish
Not all tins are created equal, and once you taste the difference between a mass-market sardine and a hand-packed Spanish or Portuguese one, there's no going back. Look for fish that's packed in high-quality olive oil, ideally with minimal added salt, and read the label to make sure it's wild-caught. Mackerel tends to be richer and meatier, while sardines are more delicate and mild, so pick based on what mood you're in. I keep a few good tins in the pantry for nights when I want something special without the effort, and this salad is exactly the kind of dish that makes them shine.
Variations and Swaps
If you can't find English cucumber, Persian cucumbers work beautifully and require no peeling at all. Fennel adds a sweet anise note that pairs gorgeously with the fish, and cherry tomatoes bring a juicy pop of acidity that some people prefer over radishes. For the protein, smoked trout or even high-quality tinned tuna are excellent stand-ins, though they'll shift the flavor profile slightly toward smokiness or meatiness. I've also made this with pickled herring for a more Scandinavian vibe, which was polarizing but unforgettable.
Serving and Pairing Suggestions
This salad is light enough to stand alone as a main course, but it also works beautifully as a starter before something heartier like roasted chicken or pasta. A crusty baguette or sourdough is perfect for mopping up any dressing left on the plate, and if you're feeling fancy, a crisp white wine like Sauvignon Blanc or Albariño echoes the citrus and herbal notes without overwhelming the fish. I've served it at casual dinners and slightly dressed-up dates, and it's always hit that sweet spot between effortless and impressive.
- Make sure your avocado is ripe but firm so it doesn't turn to mush when shaken.
- Taste the dressing before adding it to the jar and adjust the honey or lemon to suit your preference.
- Serve immediately after shaking to preserve the crunch and freshness of the vegetables.
Save This is the kind of recipe that doesn't ask much of you but gives back tenfold in flavor, ease, and the quiet pleasure of sharing something good. I hope it becomes one of those dishes you reach for when you want to feel a little more present, a little more intentional, without spending hours in the kitchen.
Recipe FAQ
- → Can I use different types of fish?
Yes, premium tinned sardines, mackerel, tuna, or smoked trout work well with the salad's flavors.
- → How should I prepare the vegetables?
Thinly slice the cucumber, radishes, and shallot. Dice the avocado finely for easy layering and dressing absorption.
- → What dressing ingredients are used?
The dressing combines extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, chopped capers, salt, and black pepper for a balanced tangy flavor.
- → Is this salad suitable for special diets?
Yes, it fits pescatarian and gluten-free diets, but watch for bread served alongside if gluten sensitivity is a concern.
- → Can this salad be made ahead?
For best freshness, assemble and dress shortly before serving to maintain texture and flavor.