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🍽️ Fruity Sauerkraut Salad

424 kcal · 30 min · 4 servings

Ingredients

• 500 g Sauerkraut
• 1 Pineapple
• 3 Spring onions
• 2 tbsp fresh coriander leaves (finely chopped)
• 2 Avocados
• 2 tbsp Lemon juice
• 1 tsp Orange zest
• 50 ml Orange juice
• 1 tsp Honey
• 150 g Whipping cream
• 2 tsp Curry powder
• Salt
• Pepper (from the mill)

Instructions

1. 1. Loosen the sauerkraut with a fork.
2. 2. Chop the sauerkraut coarsely.
3. 3. Peel the pineapple thoroughly.
4. 4. Cut the pineapple lengthwise into four quarters.
5. 5. Cut out the hard core from the pineapple quarters.
6. 6. Halve the pineapple quarters lengthwise again.
7. 7. Cut the pineapple pieces crosswise into small pieces.
8. 8. Clean the spring onions.
9. 9. Wash the spring onions.
10. 10. Slice the spring onions into fine rings or strips.
11. 11. Dissolve the honey in six tablespoons of orange juice.
12. 12. Mix the honey-orange juice mixture with the sour cream.
13. 13. Add curry powder to the dressing mixture.
14. 14. Add the orange zest to the dressing mixture.
15. 15. Season the dressing with salt.
16. 16. Season the dressing with pepper.
17. 17. Mix the sauerkraut with the dressing.
18. 18. Mix the pineapple with the dressing.
19. 19. Mix the spring onions with the dressing.
20. 20. Add one tablespoon of coriander to the mixture.
21. 21. Let the salad marinate for about thirty minutes.
22. 22. Halve the avocados.
23. 23. Remove the pits from the avocados.
24. 24. Peel the avocados.
25. 25. Cut the avocado flesh into narrow wedges.
26. 26. Drizzle the avocado wedges immediately with lemon juice.
27. 27. Plate the sauerkraut salad.
28. 28. Place the avocado wedges decoratively on the salad.
29. 29. Grind fresh pepper over the salad.
30. 30. Sprinkle the salad with the remaining coriander.
31. 31. Serve the salad.

Nutrition per serving

• kcal: 424
• Protein: 6 g · Fett/Fat: 25 g · Carbs: 40 g