This Cucumber Vidalia and Avocado Salad is a light and flavorful dish that would be the perfect addition to your Spring or Summer menu! It’s super quick to make, and has lots of luscious textures and fresh ingredients like sweet vidalia onions, fennel and artichokes. The salad is topped with a tangy lemon vinaigrette that has delicious hints of agave and dijon.
This blog post is sponsored by Sprouts Farmers Market.
Are you in the mood for a fresh salad (skipping the leaves for a change) that is deliciously refreshing and irresistible? I’ve got you covered with this Cucumber Vidalia and Avocado Salad! Featuring these amazing sweet vidalia onions from Sprouts Farmers Market.
The sweet vidalia onions are crisp and perfect to eat raw and abundantly in this salad. They’re mild and sweet, and make a great match for the crisp cucumber and fennel, with creamy avocado and tangy marinated artichokes. Not only are the vidalias great for salads like this one, but also awesome grilled or fried.
We use lots of fresh dill as well in this recipe, which is a really yummy flavor alongside the lemon vinaigrette. Lemon and dill are one of those awesome combinations that you can use again and again in so many ways! And you can find all the amazing produce you need at Sprouts.
I love how fresh the produce is, including the large selection and quality of the herbs. I’ve linked to the Produce Department so you can take a peek at all the goods! And while you’re there, you can check out the huge variety of recipes on the site too, including a plethora of vegan recipes.
How This Cucumber Vidalia and Avocado Salad Comes Together
There’s no cooking needed for this one, just vibrant and flavorful ingredients to prepare and assemble!
If you have a mandolin, feel free to grab it to slice the cucumbers. If not, it works perfectly to use a knife as well. After slicing the cucumbers, you can place them on either a serving tray or a mixing bowl. I cut these thicker than the cucumbers, so that they will hold their shape.
Next comes the fennel! First you’ll trim the stalks and fronds from the bulb. Then, halve the bulb. Carefully cut out the tough middle bit of the bulb, if you’re using a large fennel. If you’re using a small fennel, this may not be necessary. The onion and fennel can go in with the cucumbers.
Next, drain away any liquid from the marinated artichokes and cut them into bite-sized pieces. Then add them to the rest of the vegetables. To make the dressing, add all of the Lemon Vinaigrette ingredients into a bowl and whisk them together. Finely chop the dill and add it to the vegetables, along with most of the dressing.
Gently toss everything to coat in the dressing. Serve the salad and top with diced avocado and lemon wedges. Sprinkle the salad with salt and pepper. Drizzle the salad with more dressing as you like!
And if you make this salad, I would love to know what you think. You can tag me on Instagram @janetsmunchmeals or comment here!
Other Delicious Salads
Cucumber Vidalia and Avocado Salad
- ¾ of a large seedless cucumber
- ½ of a sweet vidalia onion
- ¼ of a large fennel bulb
- 1/3 cup packed marinated artichokes, drained well
- 1 tbsp. packed fresh dill
- 1 avocado diced
- lemon wedges for serving
- salt and pepper for serving
- juice of ½ lemon
- 1 tsp. dijon mustard
- 1 tsp. white wine vinegar
- 1 tbsp. agave nectar
- ¼ tsp. kosher salt
- Dash garlic powder
- 1 tbsp. + 2 tsp. olive oil
- Thinly slice the ¾ of a seedless cucumber into rounds with a mandolin or knife, and transfer to a mixing bowl or serving tray. Peel and thinly slice the ½ sweet vidalia onion into half-moon shapes, and add it to the cucumber.
- Trim the stalks and fronds away from the fennel bulb, and halve the bulb. Trim out any tough inner core. Then thinly slice one of the halves. Depending on the size of the fennel, you’ll need about ¼ of a large full bulb. Add the sliced fennel to the bowl.
- Cut the drained 1/3 cup (packed) marinated artichokes into bite-sized pieces and add to the bowl.
- Whisk together all of the Lemon Vinaigrette ingredients except the olive oil (juice of ½ lemon, 1 tsp. dijon mustard, 1 tsp. white wine vinegar, 1 tbsp. agave nectar, ¼ tsp. kosher salt, dash of garlic powder). Then whisk the dressing while slowly drizzling in the olive oil (1 tbsp. + 2 tsp. olive oil).
- Finely chop the 1 tbsp. fresh dill and add it to the bowl with the vegetable mixture, then add most of the dressing. Toss gently and serve by topping with the diced avocado, lemon wedges, and salt and pepper to taste. Top with the remaining dressing as desired.