Avocado and sorrel salad

Avocado and sorrel salad recipe

The perfect side salad to any meal – an avocado and sorrel salad.

Avocado and sorrel salad

Serves: 4 – 6
Cooking Time: 40 mins


  • 100g cranberries
  • 45ml (3 tbsp) muscadel
  • 2 avocados
  • a large handful of sorrel
  • zest of 1 lemon
  • 3 large eggs, soft boiled
  • Dressing

  • 25ml fresh lemon juice
  • 75ml grape vinegar
  • 20ml sugar
  • 50ml sunflower oil
  • salt and white pepper, to taste



Marinate the cranberries in muscadel for 30 minutes.


Slice the avocados and top with sorrel, the cranberries, lemon zest and soft-boiled eggs.


Mix all of the dressing ingredients together and drizzle over the salad.

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