My roommate Ian, whose brother inspired my Chicken-Vegetable Stew, came up with this simple salad the other week when we got hungry waiting for a pot roast to cook. His version didn’t include anchovies or cucumber but I thought I’d include them having made it since and liked alternative versions. I ball-parked the oil and vinegar amounts since its more to taste than anything else, but the amounts I’ve listed should be a good starting point.
Ian’s Tin Fish Salad
Ingredients
- 1.5 avocado
- 1 container cherry tomatoes
- 1 head red leaf lettuce
- 1 tin sardines, cod, tuna belly or other tin fish
- 4-5 anchovies optional
- 1/2 cucumber half moons (optional)
- 4-5 T Olive oil
- 4-5 T Balsamic vinegar
- Salt
- Fresh ground pepper
Instructions
- Wash and tear lettuce into smaller pieces into large bowl. Cube avocado. Halve cherry tomatoes.
- Pour oil and vinegar over veggies. Toss and season to taste.