Cucumber and Tinned Fish Salad (Printable)

Crisp cucumber, creamy avocado, and tinned fish tossed with fresh herbs and a zesty dressing for a light meal.

# Ingredient list:

→ Vegetables

01 - 1 large English cucumber, thinly sliced (approximately 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

# Step-by-Step Guide:

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 evenly coat.
04 - Divide the salad onto two plates and top each with half the drained sardines or mackerel. Garnish with lemon wedges and an extra sprinkle of black pepper. Serve immediately, optionally with crusty bread.

# Expert Advice:

01 -
  • It feels fancy without any fuss, like youre dining at a coastal bistro in your own kitchen.
  • The shaker method makes mixing fun and cleanup almost nonexistent.
  • Premium tinned fish turns a simple salad into something genuinely satisfying and protein rich.
  • Every bite is crisp, creamy, tangy, and briny all at once.
02 -
  • Dont skip draining the fish well, extra oil will make the salad greasy instead of luscious.
  • Shake the jar gently or the avocado will turn to paste, you want it diced and tender, not mashed.
  • Use a jar thats big enough to allow movement, cramming everything into a small container wont mix it properly.
03 -
  • Chill your serving plates in the fridge for ten minutes before plating, it keeps the salad cooler longer and feels restaurant quality.
  • If you want more richness, drizzle a little of the oil from the fish tin over the top just before serving.
  • For a heartier version, add cooked quinoa or farro to the jar before shaking.
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