Pin It There's something about the simplicity of a tin opener and a good cucumber that makes you feel like you're treating yourself without any fuss. I stumbled onto this salad one evening when I had nowhere to be, a few perfect vegetables in the crisper, and one of those tins of sardines that had been waiting in the cupboard for exactly the right moment. It turned into the kind of meal that felt both indulgent and effortless, the kind you want to make again the very next week.
I made this for someone who thought they didn't like tinned fish, and watching their face change when they tasted how bright and alive it was—that was the moment I realized this wasn't just lunch, it was a small act of showing up for someone.
Ingredients
- English cucumber: The long, thin ones with fewer seeds make all the difference; they slice cleanly and stay crisp instead of watery.
- Ripe avocado: Dice it just before you layer everything, or it'll brown and lose that buttery appeal.
- Radishes: They're the bright note that keeps everything from feeling heavy, plus they add a satisfying crunch.
- Fresh shallot: A small one, sliced thin, gives you that subtle onion sharpness without overpowering.
- Fresh dill and parsley: Don't skip these; they're what make it taste like you actually cared.
- Premium sardines or mackerel in olive oil: Look for ones packed in actual oil, not water; the quality makes you realize why anyone ever bothered tinning fish in the first place.
- Extra-virgin olive oil: Use something you'd actually taste on its own.
- Fresh lemon juice: Bottled won't do it justice.
- Dijon mustard: Just a tsp, but it's what gives the dressing its backbone.
- Honey: A whisper of sweetness to balance the acid.
- Capers: Chopped small, they dissolve into the dressing and add a briny sophistication.
Instructions
- Build your layers:
- Take a jar or container and start with the cucumber slices, then avocado, radishes, shallot, dill, and parsley in that order. It looks neat and intentional, and it keeps the delicate herbs from getting crushed at the bottom.
- Whisk the dressing:
- In a small bowl, combine the olive oil, lemon juice, mustard, honey, and capers. Whisk until it emulsifies slightly and tastes bold—you want it to be assertive enough to hold up to the fish.
- Shake it all together:
- Pour the dressing over the layered vegetables, seal the jar, and shake gently but firmly until everything is coated and mingling. The whole thing comes alive in your hands.
- Plate and top:
- Divide the salad between two plates, then carefully nestle half the drained sardines or mackerel on top of each. The fish sits like it's been presented at a proper restaurant.
- Finish with intention:
- Add a lemon wedge and a generous crack of black pepper. Serve right away while everything is cold and the flavors haven't started settling.
Pin It I've learned that some meals surprise you by being the exact thing you needed without knowing it was what you were craving. This salad does that.
The Beauty of Tinned Fish
Tinned fish doesn't need defending in 2025, but I'll do it anyway because it deserves it. These fish are caught, preserved at their peak, and waiting in your cupboard for moments when you want something real but don't have time for ceremony. Sardines and mackerel are rich in omega-3s and taste good enough that you're not making a health trade-off, you're making a choice. When you eat them with something as crisp and alive as fresh cucumber and herbs, suddenly you understand why coastal people have been eating this way for centuries.
Why This Dressing Works
The dressing is where everything turns from ingredients into a meal. The Dijon mustard acts as an emulsifier, pulling the oil and lemon juice into something silky instead of separate. The honey adds a thread of sweetness that makes the acid feel less aggressive, and the capers—those salty little buds—tie everything to the fish and vegetables like they were always meant to be together. It's a dressing you'd want on almost anything, but here it's the bridge that makes tinned fish feel like a choice rather than a compromise.
Making It Your Own
This salad is a template more than a rule, so treat it like one. If you find yourself with fennel, slice it thin and let it sit in the dressing for a minute before layering. Cherry tomatoes add sweetness and color if you want them. You could swap the tinned fish for tuna or smoked trout and the whole thing still works. Some nights you'll drink white wine with it, other nights you'll eat it alone with a book, and both are right.
- If you're making this ahead, pack the dressing separately and shake it in just before serving.
- A slice of crusty bread turns this from a salad into something more substantial.
- Serve it cold, right out of the jar if you're eating solo.
Pin It This is the kind of salad that makes you believe you have your life together, even if you're just opening a tin and slicing a cucumber. Make it tonight.
Recipe FAQs
- → What type of fish works best in this salad?
Premium tinned sardines or mackerel in olive oil complement the fresh vegetables well. Tuna or smoked trout are suitable alternatives.
- → How do I prepare the dressing for the salad?
Whisk together extra-virgin olive oil, fresh lemon juice, Dijon mustard, honey, chopped capers, salt, and pepper until well combined.
- → Can I make this salad ahead of time?
Yes, assemble the vegetables and dressing in a jar and refrigerate. Add fish and garnish just before serving to maintain texture.
- → Are there suggested side pairings?
This salad pairs wonderfully with crusty bread and a crisp white wine like Sauvignon Blanc or Albariño for a balanced meal.
- → What herbs enhance the salad's flavor?
Fresh dill and parsley add aromatic brightness that complements the creamy avocado and tangy dressing.