Save to Pinterest I stumbled onto this salad on a Tuesday evening when the fridge was half-empty and I was too restless to cook anything heavy. I had a tin of Portuguese sardines I'd been saving, a cucumber going soft, and the sudden urge to eat something that felt like effort without actually requiring any. What came together in that jar felt like a small miracle—bright, briny, and somehow romantic enough to set two plates instead of eating straight from the container.
The first time I made this for someone else, I was nervous it would seem too simple. But when we sat down with our plates, cold wine in hand, and the lemony dressing pooling under the sardines, they looked at me like I'd done something clever. We ate slowly, tearing bread, talking about nothing important, and I realized this dish does all the work of making a night feel special without you having to try too hard.
Ingredients
- English cucumber: The long, thin-skinned kind with barely any seeds—it stays crisp and never waters down the salad.
- Ripe avocado: You want it soft enough to dent with your thumb but not so mushy it turns to paste when you shake the jar.
- Radishes: They add a peppery snap that cuts through the richness of the fish and avocado.
- Shallot: Milder than red onion, it brings a sweet sharpness without overpowering the delicate flavors.
- Fresh dill and parsley: Dill is the star here—it loves fish—but parsley keeps it from tasting too much like pickles.
- Premium sardines or mackerel in olive oil: This is not the moment for the cheapest tin on the shelf. Good fish tastes clean, firm, and almost buttery.
- Extra-virgin olive oil: Use something you would dip bread into. It matters.
- Fresh lemon juice: Bottled juice tastes flat. Squeeze half a lemon and save the other half for garnish.
- Dijon mustard: It emulsifies the dressing and adds a quiet tang that ties everything together.
- Honey: Just a teaspoon to balance the acid and mustard without making it sweet.
- Capers: Chopped small, they dissolve into the dressing and add tiny bursts of brine.
- Salt and black pepper: Taste as you go. The fish and capers are already salty.
Instructions
- Layer the vegetables:
- Start with the cucumber at the bottom of your jar, then add avocado, radishes, shallot, and herbs. The idea is to keep the avocado from getting squished until you shake it all up.
- Make the dressing:
- Whisk together olive oil, lemon juice, Dijon, honey, capers, salt, and pepper in a small bowl until it thickens slightly. It should taste bright and a little bold—it will mellow once it hits the vegetables.
- Shake it up:
- Pour the dressing into the jar, seal the lid tight, and shake gently but thoroughly. You want everything glossy and coated, not bruised or broken.
- Plate and top with fish:
- Divide the salad between two plates and lay the drained sardines or mackerel on top. Dont bury them—they deserve to be seen.
- Garnish and serve:
- Finish with lemon wedges and a crack of black pepper. Serve immediately while everything is still cold and crisp.
Save to Pinterest There was one evening when I made this after a long, frustrating day, and the act of slicing vegetables paper-thin, shaking the jar, and setting the table felt like a reset button. By the time I sat down to eat, I wasnt angry anymore. Sometimes a meal this light and pretty is exactly the kind of softness you need.
Choosing Your Tinned Fish
Not all tins are created equal. Look for sardines packed in olive oil, preferably from Portugal or Spain, where theyve been doing this for centuries. Mackerel works beautifully too, especially the smaller fillets that are tender and mild. If you want to splurge, try smoked trout or even anchovies if youre feeling bold. The fish is the heart of this dish, so buy the best you can afford and store a few tins in your pantry for nights when you need something special without planning ahead.
What to Serve It With
I usually tear into a crusty baguette while I eat this, using it to chase every last bit of dressing and fish oil off the plate. A cold, minerally white wine like Sauvignon Blanc or Albariño is perfect, but honestly, sparkling water with lemon works just as well. If youre still hungry after, follow it with cheese and fruit. This salad is light enough to leave room for dessert or a long conversation without feeling weighed down.
Make It Your Own
Once you get the hang of the formula—crisp vegetables, creamy avocado, tangy dressing, good fish—you can riff on it endlessly. Ive added thinly sliced fennel when I had it, swapped parsley for cilantro when I was feeling herbal, and tossed in halved cherry tomatoes for color. Sometimes I use tinned tuna instead of sardines, or skip the avocado and add white beans for texture.
- Try adding a handful of arugula or baby spinach for more greens.
- A pinch of red pepper flakes in the dressing adds a gentle heat that plays well with the lemon.
- If you dont have capers, a few chopped green olives work beautifully instead.
Save to Pinterest This is the kind of meal that makes you feel like youve taken care of yourself, even on nights when that feels hard. Its proof that dinner doesnt have to be complicated to feel like an occasion.
Recipe FAQs
- → Can I substitute the tinned sardines?
Yes, you can use tinned mackerel, tuna, or smoked trout for different flavors while keeping the dish light and flavorful.
- → What dressing ingredients enhance the salad's flavor?
The blend of lemon juice, Dijon mustard, honey, chopped capers, olive oil, salt, and black pepper creates a bright and balanced vinaigrette that complements the fresh ingredients.
- → How should the vegetables be prepared?
Thinly slice cucumber, radishes, shallot, and dice avocado to create layers of texture and freshness within the salad jar.
- → Is this dish suitable for any dietary preferences?
Yes, it is pescatarian and gluten-free, provided bread or other gluten-containing sides are excluded.
- → Can additional ingredients be added for variety?
Thinly sliced fennel or cherry tomatoes can be incorporated to introduce new flavors and textures.