Cucumber and Tinned Fish Salad (Printer View)

Crisp cucumber, avocado, herbs, and tinned sardines or mackerel combine in a light, flavorful salad.

# What You'll Need:

→ Vegetables

01 - 1 large English cucumber, thinly sliced (about 12 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

# Method 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, seal jar, and shake gently to mix.
04 - Divide salad evenly onto two plates and top each with half of the drained sardines or mackerel.
05 - Add lemon wedges and an extra sprinkle of black pepper; serve immediately, optionally with crusty bread.

# Expert Advice:

01 -
  • It's genuinely impressive while being completely hands-off once assembled.
  • The shaker method means you make it fresh, eat it fresh, no wilting.
  • You get that satisfying mix of creamy, crisp, briny, and tangy all together.
02 -
  • Don't drain the fish oil completely; a little of it adds richness and flavor to the salad.
  • If you're eating this later, keep the fish separate and add it just before serving so it doesn't soften.
03 -
  • Use a glass jar with a tight lid; the salad actually gets better as it sits because the flavors meld, and you can shake it again right before eating.
  • Buy the best tinned fish you can afford—it's the star, so let it shine.
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