Avocado and Sauerkraut

[Barbara from New Jersey]

I get rather bored with eating an avocado nearly daily, no matter how I prepare it.  I came across a recipe I jotted down many years ago and then was reminded of this by a recipe on Dr. Mercola's blog site. 


You simply slice up your avocado, add sauerkraut to cover and salt and pepper to taste.  This concoction was actually delicious!  The avocado lends a creaminess to the taste of sauerkraut.  Next time I have this, I will experiment with some additional spices. 

[Rita]

I might have to try that today.   I've got 2 avocado's in the fridge, and just can't seem to eat them.  Burned out.

[Barbara from New Jersey]

Rita,


Burned out is right!  This variation is tasty, at least to me.  Let us know your opinion. 


By the way, I use cultured sauerkraut made by Amish farmers or FarmHouse Culture brand found in many supermarkets (refrigerated section).  Both are mild tasting and delicious, not harsh or salty at all.