Cucumber Tinned Fish Salad (Printer version)

A crisp cucumber salad with creamy avocado and savory tinned sardines or mackerel, brightened by tangy dressing.

# 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 (4 to 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

# Directions:

01 - Layer cucumber, avocado, radishes, shallot, dill, and parsley in a jar or container with a lid.
02 - Whisk olive oil, lemon juice, Dijon mustard, honey, capers, salt, and pepper in a small bowl.
03 - Pour dressing over layered vegetables, seal lid, and shake gently to blend flavors.
04 - Divide salad onto two plates and arrange half the drained sardines or mackerel atop each.
05 - Add lemon wedges and a sprinkle of black pepper. Serve immediately, optionally with crusty bread.

# Expert Advice:

01 -
  • It tastes expensive but costs almost nothing, especially if you keep good tinned fish in the pantry.
  • No heat, no mess, just shake and serve—ideal when you want to impress without breaking a sweat.
  • The contrast between creamy avocado, crunchy radish, and silky fish is ridiculously satisfying.
  • It feels like the kind of thing you'd order at a wine bar, but youre eating it at home in your socks.
02 -
  • If you let the dressed salad sit too long, the cucumber will weep and the avocado will brown. Shake and serve within minutes.
  • Drain the fish well or the oil will make the dressing greasy and heavy instead of clean and bright.
  • Taste your dressing before you pour it in—every lemon is different, and some need more honey or salt than others.
03 -
  • Use a mandoline to slice the cucumber and radishes if you have one—it makes them uniformly thin and impossibly crisp.
  • Let the shallot sit in the lemon juice for a minute before whisking in the oil. It takes the sharp edge off and mellows the bite.
  • If youre making this ahead, keep the dressing separate and toss everything together at the last second to preserve the crunch.
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