Cucumber Tinned Fish Salad (Printable View)

Crisp cucumber, creamy avocado, and premium tinned fish combine in a vibrant, easy-to-make salad.

# 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 g / 3.9–4.4 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

# How To Make It:

01 - Layer the cucumber, avocado, radishes, shallot, dill, and parsley in a large jar or container with a tight-fitting lid.
02 - Whisk together the olive oil, lemon juice, Dijon mustard, honey, chopped capers, salt, and pepper in a small bowl.
03 - Pour the dressing over the layered vegetables, seal the container, and shake gently to mix thoroughly.
04 - Divide the salad between two plates and top each with half of the drained sardines or mackerel.
05 - Garnish with lemon wedges and an extra sprinkle of black pepper. Serve immediately with crusty bread if desired.

# Best Practices:

01 -
  • It's genuinely impressive to serve but takes less time than deciding what to wear.
  • The dressing gets better the longer it sits, so you can actually make this ahead without panic.
  • Those tinned sardines? They're not just protein—they're umami magic that makes everything taste intentional.
  • It feels light and fresh but leaves you actually satisfied, not pretending you're full.
02 -
  • Don't drain the sardines too aggressively—a little of that packing oil is actually flavor, not waste.
  • If you're making this more than an hour ahead, keep the avocado separate and add it just before serving, or it will brown no matter how much lemon juice you use.
  • The dressing gets better as it sits, so don't worry if it tastes a bit sharp when you first whisk it together—it mellows beautifully against the vegetables.
03 -
  • Chill your plates before plating if you're serving this on a warm day—the cold surface keeps everything at that perfect temperature longer.
  • The shaker jar method isn't just for show; it actually keeps the delicate avocado from getting bruised the way tossing would, and it's honestly faster than using a bowl and tongs.
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