Ian’s Tin Fish Salad

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

Cook Time 10 minutes
Total Time 10 minutes
Course Salad, Side Dish
Cuisine miscellaneous
Servings 4


  • 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


  • 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.
Keyword salad, sardines