All about that avocado and sauerkraut. No trouble. To make it into a snack that is.
Grab that quarter of avocado leftover from something else equally delicious and throw a few spoonfuls of homemade ferment in there.
Then grind a few turns of black pepper across the surface. The black pepper adds color, a little bit of crunch and small bit of spiciness.
Have you tried these two together? The creaminess of the avocado plus the salty tartness of the ferment make for a great combination—hence the yin and yang.
In our house avocado and sauerkraut are a OTP. We love them together over a salad, pizza, baked potatoes, and of course nestled amongst veggies in a sandwich. And it’s just as delicious going solo.
I threw this ‘cup’ in a little container, grabbed a spoon, and took it to work for a quick and tasty snack.
Another benefit besides great flavor is that the acidity of the ferment somehow prevents the avocado from browning. Small victories.
That looks FAB!!
Love me so avo, and although I’m not a vegetarian (chicken maybe twice a month), my wife is and has fresh avocados for breakfast daily here in Bali. What a lovely twist.
Thanks so much for sharing and thanks again for commenting on my blog!