Pineapple-sauerkraut Salad

For the salad:

  • 18 oz sauerkraut
  • 1 pineapple
  • 3 scallions
  • 2 tablespoons fresh cilantro (finely chopped)
  • 2 avocados
  • 2 tablespoons lemon juice

For the dressing:

  • 1 teaspoon orange peel
  • 17 oz orange juice
  • 1 teaspoon honey
  • 6 oz whipped cream
  • 2 teaspoons curry powder salt freshly ground peppers

For the salad, shred the sauerkraut with a fork and chop coarsely. Peel pineapple thoroughly, cut into quarters lengthwise and cut out the stalk. Halve the quarters again lengthwise and cut crosswise into small pieces. Trim scallions, rinse and cut into thin rings or strips.

For the dressing, dissolve honey in 6 tablespoons orange juice and mix with the creme fraiche, curry powder and orange zest. Season with salt and pepper. Mix sauerkraut, pineapple, scallions and 1 tablespoon cilantro with the dressing and let stand for about 30 minutes. Halve the avocados and remove the pits. Peel avocados, cut the flesh into small pieces and sprinkle immediately with the lemon juice. Arrange sauerkraut salad on plates with the avocado pieces and sprinkle with freshly ground pepper. Serve sprinkled with the remaining cilantro.