Recipe for: Avocado and Tomato Salad with Sorrel (May Day Twist) - photo 1
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Recipe for: Avocado and Tomato Salad with Sorrel (May Day Twist)

Appetizers May Day Salads 25 min Easy 7 wyświetleń ~37.46 PLN - (0)
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Description

A light, spring salad combining creamy avocado with juicy tomatoes and tangy sorrel — perfect as an appetizer for a May picnic. The dish has a fresh, slightly sour taste thanks to the lemon and sorrel, while the dressing made with rapeseed oil and a touch of honey balances the acidity, giving the salad a gentle sweetness. It can be served with crunchy whole grain bread or as a side to grilled meat; optional cottage cheese adds a creamy texture, and fresh basil brings aroma. The salad looks stunning on a flat plate — red tomatoes, green avocado, and light sorrel leaves create a contrast of colors and freshness.

Ingredients Used

Ingredients (11)

Servings:
4
  • Avocado 2 szt. (~400 g)
  • Tomato 3.8 szt. (~450 g)
  • Red onion 1 szt. (~150 g)
  • Sorrel 30 g
  • Lemon 1.3 szt. (~100 g)
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Cottage cheese 150 g
  • Honey 15 ml
  • Basil 30 g
💰 Szacowany koszt dania: ~37.46 PLN (9.36 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the tomatoes, sorrel, and basil under running, cool water in a colander. Dry the vegetables with a kitchen towel or a salad spinner — excess water will dilute the dressing and make the salad watery.

Ingredients: Tomato, sorrel, Basil
Use a colander and a clean cloth or salad spinner. Drying is important — wet leaves cause the dressing to not adhere evenly.
2

Cut the avocado in half lengthwise, twist the halves in opposite directions to separate them. Carefully hit the pit with the knife blade (do not apply full force), twist the knife, and remove the pit. Use a spoon to scoop out the flesh from each half and place it on a cutting board. Cut into cubes about 1.5 cm on each side — similar in size to pieces of tomato.

Ingredients: Avocado, Lemon
Use a sharp, stable knife and a cutting board with a handle. If you're afraid of the knife method near the pit, remove the pit with a spoon. After cutting, drizzle the avocado pieces with a small amount of lemon juice to prevent them from browning.
3

Cut the tomatoes: if you are using larger fruits, cut them into eighths (first cut in half, then cut each half into four). If the tomatoes are very juicy and you want less juice, gently remove some of the seeds with a spoon.

Ingredients: Tomato
Use a sharp tomato knife (preferably serrated) and a stable cutting board. Don't cut too thin — thicker pieces pair better with avocado chunks.
4

Peel and cut the red onion in half, place the cut side down on the board and slice into very thin half-rings. Transfer the slices to a bowl of cold water for 5 minutes to mellow the sharpness, then drain and dry.

Ingredients: Red onion
Use a sharp knife and a bowl of ice-cold water. If you skip soaking, the onion may overpower the flavors of the salad.
5

Remove the thick stems of the sorrel and chop the leaves finely so they distribute well in the salad. If you are using basil, tear the leaves by hand (do not chop with a knife to avoid darkening the surface).

Ingredients: sorrel, Basil
Use a sharp knife and a stable cutting board to chop the sorrel. Removing the stems increases the tenderness of the salad and reduces the fibrousness.

Sauce

6

Prepare the dressing: squeeze the juice from half a lemon (about 20–30 ml) into a small bowl. Add 2 tablespoons of rapeseed oil (30 g) and 1 tablespoon of honey (15 g) if using. Add a pinch of salt and two pinches of pepper. Whisk vigorously with a whisk or fork for 30–60 seconds until the ingredients combine and a light emulsion forms. Taste and adjust with a bit more salt or lemon juice if needed.

Ingredients: Lemon, Rapeseed oil, Honey, Salt, Black pepper
Use a small bowl and a whisk or a jar with a lid (shaking for 15–20 seconds gives a good emulsion). If you want a vegan version, replace honey with maple syrup. This is a key step — a well-mixed dressing will evenly coat the ingredients.

Assembly and serving

7

In a large bowl, place the chopped tomatoes, drained onion, and chopped sorrel. Add the avocado cubes. Pour the prepared dressing evenly over the ingredients. Gently mix using two large spoons or spatulas: lift the ingredients from the bottom of the bowl and fold them over each other, avoiding vigorous mixing that could mash the avocado. Mix for 20–30 seconds to ensure the dressing coats the ingredients, but the avocado remains in pieces.

Ingredients: Tomato, Red onion, sorrel, Avocado, Rapeseed oil, Lemon, Salt, Black pepper
Use a large, flat mixing bowl and two spatulas/spoons. The 'lifting and folding' motion is important — do not mix like you would for soup, as it will destroy the structure of the avocado.
8

If you are using it, crumble the cheese evenly over the salad and gently mix in the pieces so they don't get submerged in the salad. Finally, tear fresh basil leaves and sprinkle them on top.

Ingredients: Cottage cheese, Basil
Use a fork to crumble the cottage cheese. Additionally, you can add more honey or lemon juice in small amounts to taste. Do not add the cottage cheese too early — it may release water.
9

Let the salad sit for 5 minutes at room temperature to allow the flavors to meld. Serve on a flat plate or in a salad bowl, preferably with slices of whole grain bread or crackers. Serve immediately — avocado tastes best fresh.

Ingredients: Avocado, Tomato, Cottage cheese
Use a flat plate for a nice presentation. Do not store the salad for long with the dressing — the avocado will become soft and darken over time.

Fun Fact

💡

Sorrel was commonly used in traditional Polish cuisine as a flavor tonic — its sour character contrasts wonderfully with fatty ingredients, which is why it also works well with avocado.

Best for

Majówka Piknik Lekka przystawka przed obiadem

Tips

🍽️ Serving

Serve slightly chilled (let it sit for 5 minutes before chilling to allow the flavors to meld). Serve with slices of whole grain bread, rye crackers, or thinly sliced baguette. If taking to a picnic, store the dressing separately and mix just before serving.

🥡 Storage

It's best to eat the salad right away. If you need to store it, keep the ingredients separate: avocado and tomatoes with dressing in separate containers in the fridge for up to 12 hours. Once the components are combined, store for a maximum of 6 hours in the fridge. Do not freeze.

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