Cucumber and Tinned Fish Salad (Printable Version)

Elegant salad featuring cucumber, avocado, radishes, herbs, and tinned sardines or mackerel in lemon dressing.

# What You Need:

→ Vegetables

01 - 1 large English cucumber, thinly sliced (about 1 cup)
02 - 1 ripe avocado, diced (about 150 grams)
03 - 4 radishes, thinly sliced (about 50 grams)
04 - 1 small shallot, finely sliced (about 20 grams)
05 - 1 tbsp fresh dill, chopped (about 1 gram)
06 - 1 tbsp fresh parsley, chopped (about 1 gram)

→ Protein

07 - 1 can (4 oz) premium sardines or mackerel in olive oil, drained

→ Dressing

08 - 2 tbsp extra-virgin olive oil
09 - 1 tbsp fresh lemon juice
10 - 1 tsp Dijon mustard
11 - 1 tsp honey
12 - 1 tsp capers, chopped
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - Lemon wedges
15 - Freshly cracked black pepper

# How-to Steps:

01 - In a large jar or container with a tight-fitting lid, layer cucumber, avocado, radishes, shallot, dill, and parsley.
02 - Whisk together olive oil, lemon juice, Dijon mustard, honey, chopped capers, salt, and pepper in a small bowl.
03 - Pour dressing over layered vegetables in the jar. Seal and shake gently to combine.
04 - Divide salad between two plates and top each portion with half of the drained sardines or mackerel.
05 - Garnish with lemon wedges and additional cracked black pepper. Serve immediately, optionally accompanied by crusty bread.

# Expert Advice:

01 -
  • It comes together in minutes but feels like you planned it for days, which is exactly the kind of magic you want on a weeknight date.
  • The shake-and-serve method means fewer dishes and more time actually talking instead of hovering over the stove.
  • Tinned fish stops being pantry filler and starts feeling like a luxury ingredient when you pair it with something this bright and crisp.
02 -
  • If you shake the jar too early, the avocado will turn mushy and the herbs will bruise, so wait until just before serving to seal and toss.
  • Draining the fish well is crucial—excess oil from the tin will make the dressing greasy and overpower the brightness of the lemon and herbs.
  • Using a jar that's too small forces you to overshake, which breaks down the vegetables and turns the salad into a watery mess instead of a crisp tangle.
03 -
  • Chill the jar in the fridge for ten minutes before shaking if you want the salad extra crisp and refreshing, especially on warm evenings.
  • Reserve a tiny bit of the oil from the tin and whisk it into the dressing for an extra layer of savory depth that ties the whole dish together.
  • If you're making this ahead, layer everything except the avocado and add it just before serving so it stays bright green and creamy.
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