Cucumber Tinned Fish Date Night (Print Version)

Elegant cucumber and avocado salad paired with premium tinned fish and tangy vinaigrette for a light meal.

# 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 (4–4.4 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

# Step-by-Step Guide:

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 until emulsified.
03 - Pour the dressing over the layered vegetables in the jar. Seal and shake gently to combine evenly.
04 - Divide the salad evenly onto two plates and top each with half the drained sardines or mackerel.
05 - Add lemon wedges and a sprinkle of freshly cracked black pepper. Serve immediately, optionally accompanied by crusty bread.

# Top Tips:

01 -
  • It comes together in 15 minutes, so you can stop pretending you'll cook tomorrow and actually eat something delicious tonight.
  • The shaking part is genuinely satisfying, like you're doing something intentional rather than just assembling dinner.
  • It's the rare salad that feels fancy enough to serve on a date but honest enough to eat alone with a fork.
02 -
  • Don't skip draining the tinned fish well; extra oil will make the whole thing slick instead of bright.
  • Layer everything in the jar just before you dress it, or the cucumber will start weeping and make everything soggy.
03 -
  • Keep the dressing components separate in your head; once you understand how they work, you'll know how to adjust it every time you make it.
  • If your avocado is still firm, dice it and let it sit in a squeeze of lemon juice for a minute before layering—it softens just enough and the acid protects it from browning.
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