Pin it I bought my first tin of fancy sardines on a whim at a little corner shop in Montreal, drawn in by the vintage label and the shopkeeper's quiet nod of approval. That night, I tossed them into a salad with whatever I had in the fridge—cucumber, avocado, a handful of herbs—and shook it all up in a jar like I was mixing a cocktail. It was supposed to be a quick dinner, but it felt like something more. Since then, this shaker salad has become my go-to for evenings when I want something effortless but special.
The first time I made this for someone else, I was nervous it would seem too simple, like I hadn't tried hard enough. But when we cracked open the jar and shook it together, laughing as the dressing splashed against the glass, I realized that was the whole point. Sometimes the best meals are the ones that don't take themselves too seriously. We ate it on the couch with lemon wedges and a bottle of cold white wine, and it became our unofficial date night tradition.
Ingredients
- English cucumber: Its mild flavor and crisp texture hold up beautifully in the jar, and you don't have to peel or seed it.
- Avocado: Choose one that yields slightly to pressure but isn't mushy—it should add creaminess without falling apart when you shake.
- Radishes: They bring a peppery snap that balances the richness of the fish and avocado.
- Shallot: Slice it as thin as you can, almost translucent, so it adds sharpness without overwhelming the other flavors.
- Fresh dill and parsley: The herbs make everything smell like summer, even in the middle of winter.
- Premium sardines or mackerel: Splurge a little here—the quality of the fish is the heart of this dish.
- Olive oil: Use something fruity and robust, the kind you'd drizzle on good bread.
- Lemon juice: Freshly squeezed is non-negotiable, it wakes up every other ingredient.
- Dijon mustard: It emulsifies the dressing and adds a gentle tang.
- Honey: Just a touch to round out the acidity and tie everything together.
- Capers: Chop them finely so their briny pop is evenly distributed.
Instructions
- Layer the vegetables:
- Start with the cucumber at the bottom of your jar, then add the avocado, radishes, shallot, and herbs in loose, overlapping layers. Don't worry about making it look perfect—it's all going to get tossed anyway.
- Whisk the dressing:
- Combine the olive oil, lemon juice, Dijon, honey, capers, salt, and pepper in a small bowl, whisking until it thickens slightly and turns glossy. Taste it with your pinky and adjust the seasoning if needed.
- Shake it up:
- Pour the dressing over the layered vegetables, seal the jar tightly, and shake with confidence—like you're making a martini. The sound of everything tumbling together is oddly satisfying.
- Plate and top with fish:
- Divide the salad between two plates, letting it spill out in a casual heap. Lay the sardines or mackerel on top, broken into large, rustic pieces.
- Garnish and serve:
- Finish with lemon wedges and a few cracks of black pepper. Serve immediately while everything is still cold and vibrant.
Pin it One summer evening, we made this salad on a blanket in the park, shaking the jar right there on the grass while the sun set behind the trees. A stranger walking by stopped and asked what we were eating because it looked so good. We ended up telling her the whole recipe, and she promised to try it that weekend. It's funny how food can open up little moments like that, turning a simple dinner into something you remember.
Choosing Your Tinned Fish
Not all tins are created equal, and this is the place to explore. Sardines packed in olive oil are classic and buttery, while mackerel has a richer, meatier flavor that stands up to the brightness of the dressing. I've also tried smoked trout, which adds a delicate smokiness, and even good-quality tuna when I couldn't find anything else. Hit up a specialty shop or an international market and grab a few different tins—it's the kind of low-stakes experimentation that makes cooking fun.
Variations and Swaps
If you want to bulk this up, add thinly sliced fennel for a hint of anise or halved cherry tomatoes for sweetness and acidity. Sometimes I'll throw in a handful of arugula or baby spinach before shaking, which wilts just slightly and adds a peppery green note. In the fall, swap the cucumber for thinly shaved celery and the dill for tarragon—it takes on a completely different character but stays just as bright.
Serving Suggestions
This salad is technically a meal on its own, but it feels even more special with a few thoughtful additions. I like to serve it with a hunk of crusty sourdough or a couple of seeded crackers for crunch. A chilled glass of Sauvignon Blanc or a dry Albariño is the perfect pairing—crisp, citrusy, and just acidic enough to match the lemon in the dressing. If you're feeling fancy, set the table with candles and cloth napkins, because even simple food deserves a little ceremony.
- Serve with warm, crusty bread or crackers for texture contrast.
- Pair with a crisp white wine or sparkling water with lemon.
- Double the recipe and pack it in jars for an elegant picnic or lunch.
Pin it This salad has taught me that date night doesn't have to mean hours in the kitchen or a reservation you made weeks ago. Sometimes it's just about shaking up something bright and delicious, pouring two glasses of wine, and enjoying the simplicity of it all.
Recipe FAQ
- → What can I substitute for sardines or mackerel?
You can use tinned tuna or smoked trout as alternatives to sardines or mackerel, providing similar texture and flavor with variety.
- → How should I prepare the vegetables for best results?
Thinly slice the cucumber, radishes, and shallot to ensure crisp texture and easy layering, which enhances overall freshness and mouthfeel.
- → Is the vinaigrette suitable for a mild taste preference?
Yes, the dressing balances acidity and sweetness with lemon juice, honey, and Dijon mustard, but you can adjust mustard or honey amounts to soften the tanginess.
- → Can this salad be made ahead of time?
For best freshness, prepare the vinaigrette and chop ingredients separately, then combine just before serving to avoid sogginess.
- → What dishes pair well with this salad?
This salad complements light crusty bread, and pairs beautifully with crisp white wines such as Sauvignon Blanc or Albariño for a balanced meal.